amidori stripes soba bowl

amidori veggie stripes rosa pfefferbeeren
vegan
Vegetarian
Cooking time Cooking time:
35 Min.
People Persons:
4

Ingredients

amidori veggie stripes rosa pfefferbeeren
360g
Thai basil (or normal basil)
1 Bund
Thai-Chili
½
Clove of garlic
1
Peanut oil
5EL
Pepper
Prise
agave syrup
1EL
Cashews
1EL
Soba noodles (asian shop)
250g
King oyster mushroom
100g
Peanut oil
2EL
Cashew nuts
2EL
White raddish
150g
Red raddish
150g
broccoli
150g
Spring onions
2
Lime juice
4EL
thai basil
etwas
coriander
etwas

Recipe

SobaBowl_Step1
01.

Bring a pot of salt water to a boil. Cook the soba noodles for 5–7min. until they are firm to bite. For the sauce, use a hand blender to blend Thai basil, half a Thai chili, garlic, peanut oil, pepper, agave syrup and cashew nuts into a thick sauce.

SobaBowl_Step2
02.

For the salad, chop king oyster mushrooms into coarse slices and sauté in a frying pan. Clean the radish, peel it and grate into fine slices. Wash and clean the red radish and quarter them.

SobaBowl_Step3
03.

Cut the broccoli into pieces, add it to a pan with some oil and sauté it briefly. Wash the spring onions and cut them into fine rings. Coarsely chop the cashew nuts and brown them in a pan until they are golden brown. Mix lime juice and peanut oil together with the spring onions into a marinade.

Soba_Bowl_Step4
04.

Fry the M¡dori® Stripes in a pan with a little oil until they are crispy. Heat soba noodles together with marinade, broccoli and the mushrooms in a wok and add them to a bowl. Place the stripes on top.

SobaBowl_Step5
05.

Drape the sauce over the noodles, garnish with white and red radish. Chop up the Thai basil and use it as additional garnishing.

SobaBowl_Step6
06.