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 mushrooms...so I subbed the
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...
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| 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.
Enjoy!
Thanks for stopping by and I hope your week is glowing...
~Red~
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~
