Monday, 27 July 2015

Waga's Moyashi Soba - adapted (vegan & gluten-free)

Rocket & Roses Kitchen Play List:

Chris Cornell ~ Safe & Sound
The Black Keys ~ Sister
Thunder ~ Radio
Vivaldi ~ Violin Concerto in F Minor (Winter)
Shakira ~ Octavio Dia
Carole King ~ So Far Away
Joan Jett ~ Jezebel
Billie Holiday ~ Long Gone Blues
KT Tunstall ~ Saving My Face
Adam Ant ~ Goody Two Shoes
Thunder ~ The Thing I Want
Sheryl Crow ~ Wildflower
Janiva Magness ~ I Don't Want You On My Mind
Sara Sant'Ambrogio ~ Vocalise

Now this little bowl of yumminess isn't much of a looker...I give you that. But what it lacks in colour it sure makes up for in flavours. The original recipe from Wagamama's self titled cookbook calls for even less colour. As I am a fan of eating the rainbow of vegetables I struggle when I look at a dish that is...well...brown. But I took one for the team and was very happy that I did. The comfort that eating a bowl of noodle soup brings is priceless. Buckwheat soba noodles are by far my favourite noodles and so I devoured and slurped my way through them with glee. This is a messy, messy dish but isn't that all part of the fun? 

The stock is savoury and packed out with the flavours of the noodles and garlic/Braggs/sesame oil mix. I made some simple substitutions to make it suitable for my tastes and dietary requirements. I reduced the amount of veggie oil used and also the sesame oil. I swapped out using cane sugar for a scant amount of agave syrup instead. Those who are a regular readers will know that I have issues with I subbed the slugs mushrooms for mange tout. My final change was using Braggs instead of soy sauce or tamari. 

For the original recipe I suggest you take a look at Waga's The Wagamama Cookbook. There are many great veggie recipes between the covers and easily  converted to vegan and gluten-free lifestyle. 

I love the Wagamamas days...and tonight I have leftovers to enjoy...

Waga's Moyashi Soba - adapted

Waga's Moyashi Soba   Serves 2
(Adapted from The Wagamama Cookbook/Arnold)

180g/6oz dried soba noodles
1 litre/1 3/4 pints low sodium veggie stock
1 tsp veggie oil 
2 garlic cloves, peeled and crushed
2 large courgettes, cut on the diagonal into 5mm thick slices
2 small leeks, trimmed and finely sliced
15 mangetout, trimmed, cut into thirds
14 sugarsnap peas, trimmed and sliced
125g/4.5 oz marinated tofu pieces, finely diced
1/2 tsp agave syrup
2 tbsp Braggs liquid animos
1/2 tsp sesame oil
4 spring onions, trimmed and sliced

Cook the noodles as per packet instructions. Drain immediately and refresh under cold running water. Divide between two bowls. Bring veggie stock to a boil and ladle over the noodles. 

Meanwhile, heat a wok over a medium heat for 1-2 minutes or until completely hot and almost smoking and add the veggie oil. Stir fry the garlic for 5 seconds then add all the veggies and tofu, reserving a few pieces of spring onion for a garnish. Stir fry for 2-3 minutes until softened. Add the agave and Braggs then drizzle over the sesame oil. Divide between the bowls and top with the reserved spring onion. 


Thanks for stopping by and I hope your week is glowing...


NB: This recipe is not my creation and therefore take no credit for it whatsoever. It is the adapted recipe from the folks at Wagamama's. I thank them for sharing such great recipes. ~R~