A STAPLE OF ASIAN FOOD CULTURE, THE HUMBLE NOODLE IS ONE OF THE MOST NOURISHING ‘FAST FOODS’ ON EARTH.
King Soba is a family business who believe in the principles of healthy eating and sustainable agriculture.
Their wide range of noodles and miso encompasses all tastes and dietary needs with unique flavour combinations.
King Soba noodles are organic, gluten-free and vegan, work in both hot and cold dishes and makes a perfect pasta replacement.
Make sure to top up your stock before you share these delicious ways to embrace the noodle culture with your customers!
This Shiitake Shoyu Ramen, from Shiso Delicious, is a perfect quick lunch with whatever fresh ingredients you have at hand – pak choi can easily be subbed for any greens, thinly sliced cabbage, frozen peas, green beans – anything brightly coloured which cooks fast and is rich in nutrients. And instead of ramen, any of King Soba’s rice noodles work perfectly too.
- Break the stem off the shiitake and discard. Add water, shiitake, seaweed, and garlic to a pot, bring to a boil and simmer for 5 minutes.
In the meanwhile, cook the noodles in a separate pot according to packet instructions. Drain, refresh in cold water and set aside.
- After simmering for 5 minutes, remove the shiitake from the pot, slice as thin as possible and return to the soup.
Grate the ginger coarsely and hand-squeeze its juice straight into the pot. Discard the pulp.
- Slice the pak choi lengthways or in big chunks, add to the pot and simmer for another 2-3 minutes until it still has a bite, and the shiitake is soft straight through.
- Add shoyu or tamari just before removing the soup from the heat. To serve, add noodles to a deep bowl and pour the hot soup over it. Drizzle a little sesame oil on top, and if desired, chili flakes, sesame seeds, spring onion, and egg.
- Enjoy immediately!
This delicious warm zesty noodle salad from the Hemsley sisters is perfect for a light meal that will keep you full without feeling heavy.
- Cook your noodles according to the packet.
- While the noodles are cooking, chop up, grate or mandolin your vegetables.
- On medium heat, dry toast your nuts or seeds in a frying pan or wok until golden brown. Set aside.
- Turn the heat up on the pan and add in the coconut oil and red/spring onion. After 30 seconds add your “hardest” vegetables first – this will probably be your carrots – and stir fry on a high heat for two minutes.
- Add the rest of the vegetables and stir-fry for a further minute.
- Cook your vegetables a little more if you need to, a few tablespoons of water helps to steam them.
- Turn off the heat, add the cooked noodles and a splash of Tamari or sea salt to taste and toss.
- If using raw leaves, add them now. Spoon over dressing and toss everything together.
- Top with toasted nuts and seeds. To keep your salad hot let everyone help themselves from the pan.
- Fresh herbs – coriander/mint/basil
- Small handful of any nuts and seeds
- 1 lemon or lime, juice and zest
- 1 tablespoon toasted sesame oil
- 1 crushed garlic clove
- Sea salt and pepper to taste
- Finely shredded chilli/finely chopped ginger
Noodles don’t have to be served warm! This Summer Noodle Salad from blogger Living Minally is great served chilled on a hot day.
- Pour rice vinegar into a small mixing bowl. While whisking rapidly, drizzle toasted sesame oil into the mixing bowl, emulsifying the oil and vinegar.
- Add diced shallot, sesame, garlic powder, and red pepper flakes, and whisk until well combined. Set aside.
- Chop purple cabbage into thin slices. It’s easiest if you chop the cabbage lengthwise down the middle first, then chop like you would an onion from there. Place chopped cabbage into a large mixing bowl.
- Slice snap peas into thirds and add into a large mixing bowl.
- Drizzle dressing on top, and mix well to thoroughly coat veggies with dressing.
- Cook noodles according to package instructions. Drain and rinse. Add soba noodles into a large mixing bowl with the salad, and mix well to thoroughly coat noodles with dressing and incorporate salad. Plate, garnish with optional greens, and serve!
Authentic flavours from a variety of fresh ingredients bring this delicious noodle stir-fry to life.
- Pick the coriander leaves and finely slice the stalks, then keep aside for later.
- Peel and finely slice the garlic, then peel and matchstick the ginger.
Trim and finely slice the spring onions, de-seed and finely slice the chilli and cut the lime into wedges.
- Trim, peel and thinly slice the carrots at an angle.
- Cut the broccoli into small florets, then finely shred the stalk, discarding any gnarly bits. Cut the peppers into strips.
- Cook the noodles according to packet instructions, then drain and refresh under cold water. Drain again, toss in a little oil and put to one side.
- Lightly toast the cashew nuts in a non-stick frying pan until golden, then tip onto a plate to cool.
- Heat 1 tablespoon of vegetable oil in a large frying pan or wok
- Add peppers to the pan and stir-fry for 2 minutes, or until just cooked. Add the coriander stalks, garlic, and ginger and cook for a further minute.
- Add the spring onions, carrots and broccoli and stir-fry for a further 2 minutes, then add the cooked noodles. Keep stir-frying until the noodles are warm. Stir through the soy sauce, then remove from the heat.
- Divide between bowls, sprinkle over the nuts, sliced chilli, and the reserved coriander leaves, then serve with the lime wedges for squeezing over.
Need to get more stock? Or haven’t yet ordered King Soba? Make some shelf space and order online now! These noodles are about to be one of your superstar staples. Not yet registered with us? Apply for a wholesale account here.
All recipe images courtesy of Fabulous Foods.