Sydney The Daily Food Feed Bianca shares recipe for a soba noodle stir-fry with The Chilli Factory’s


Your Tuesday night dinner sorted: Foodie shares her mouthwatering recipe for a soba noodle stir-fry with crispy tofu, veggies and a chilli relish

  • Food blogger has shared simple recipe for a spicy sesame soba noodle stir-fry
  • Bianca, a recipe developer from Sydney, created the Asian-inspired dish 
  • The meal has crispy oven-baked tofu, winter vegetables and a hot chilli relish

A food blogger has shared her simple recipe for a spicy sesame soba noodle stir-fry.

Bianca, a recipe developer from Sydney, created the Asian-inspired dish – complete with crispy oven-baked tofu, winter vegetables and a hot chilli relish.

You’ll need tofu, Dijon mustard, mixed sesame seeds, soy sauce, rice wine vinegar, peanut butter, soba noodles, cucumber, broccoli florets, mushroom, edamame beans, shallots and a jar of The Chilli Factory’s Outback Storm chilli relish.

A food blogger has shared her simple recipe for a spicy sesame soba noodle stir-fry

Spicy sesame soba noodle stir-fry

INGREDIENTS

· 100g firm tofu, cut in triangles

· 1 tbsp The Chilli Factory Outback Storm Hot Chilli Tomato & Basil Relish

· 1 tsp Dijon mustard

· 15g Lupin crumbs

· 1 tbsp mixed sesame seeds (white and black)

· 1 tbsp soy sauce

· 1 tbsp rice wine vinegar

· 1/2 tbsp hulled tahini

· 1/2 tbsp peanut butter

· 60g soba noodles

· 1 cucumber, thinly sliced

· 100g broccoli florets

· 1 flat mushroom, sliced

· 30g edamame beans

· 1 tsp sesame oil

· 1 shallot thinly, sliced

METHOD

1. Pre-heat the oven to 180°. Line a baking tray

2. Spread Dijon mustard over the whole tofu. Sprinkle the Lupin crumb and mixed sesame seeds seasoning over to fully coat the tofu. Ensure that everything is covered and bake in the oven for 15 minutes

3. Whisk together the soy sauce, rice wine vinegar, tahini, peanut butter and The Chilli Factory Hot Chilli Tomato & Basil Relish until smooth 

4. Cook the soba noodles for 3-4 in boiling water. Drain and rinse under cold water 

5. In a bowl, season the cucumber with table salt. Toss and let them sit for 5-10 minutes. Squeeze out the excess water, and dress with 1 tsp rice wine vinegar. Set aside 

6. In a non-stick pan, heat the sesame oil. Add the broccoli, mushrooms and edamame. Cook until they start to soften. Add half of the chilli sesame peanut sauce to the pan and stir fry until fully coated and it starts to thicken. Remove from the heat 

7. Add the noodles to the hot pan (heat off!) add the remaining sauce and stir until thick, glossy and fully coated

8. Transfer everything to your bowl, top with the baked tofu, pickled cucumber and shallots

Credit: @_thedailyfoodfeed and The Chilli Factory

The Chilli Factory’s Outback Storm, which is sold in butcher and deli stores around Australia for $9 a jar, is a mild-to-hot relish, with the roast tomato and basil creating a smoky, char-grilled flavour.

To make the dish, Bianca – who blogs under @_thedailyfoodfeed – started by cutting the firm tofu into triangles before coating them with mustard, lupin crumbs, and mixed white and black sesame seeds.

‘Ensure that everything is covered and bake in the oven for 15 minutes,’ she said.

Next, she whisked together the soy sauce, rice wine vinegar, tahini, peanut butter and a tablespoon of the chilli relish until it’s smooth.

In a bowl, she seasoned the thinly sliced cucumber with salt and set them aside for five to 10 minutes. She then squeezed out the excess water, and dressed with rice wine vinegar and set aside. 

Bianca (pictured), a recipe developer from Sydney, created the Asian-inspired dish - complete with crispy oven-baked tofu, winter vegetables and a hot chilli relish

Bianca (pictured), a recipe developer from Sydney, created the Asian-inspired dish – complete with crispy oven-baked tofu, winter vegetables and a hot chilli relish

She fried off the broccoli, mushrooms and edamame in a pan with sesame oil until they start to soften. 

Bianca added the chilli sauce, sesame and peanut butter to the pan and fried until fully coated and thickened. She removed the pan from the heat and tossed the cooked soba noodles in.

She added the sauce and tossed until well combined. Bianca served the dish with the baked tofu, pickled cucumber and shallots.

The dish is vegan but home cooks can add any protein they like.

After sharing her recipe on Instagram, many foodies said they couldn’t wait to make the dish at home. 

‘This looks incredible – so many flavours,’ one wrote, while another said: ‘This is such a beautiful bowl.’

And another woman added: ‘Looking incredible – need to try it myself.’



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