Soba noodles with fennel ragout
Total time
1 h
30 mins preparation time
30 mins cooking time
The combination of red wine and Kikkoman Soy Sauce gives braised fennel incredible depth, making it the star of this dish with a beautifully rich flavour.
Ingredients
10 portion(s)
For the noodles:
900 g
buckwheat noodles
25 ml
olive oil
2 g
freshly ground black pepper
For the ragout:
400 g
cashews
50 ml
rapeseed oil
450 g
shallots, finely chopped
1 kg
fennel, diced (2 x 2 cm)
350 g
cherry tomatoes, halved
10 g
chilli pepper, finely chopped
60 g
tomato purée
400 ml
vegan red wine
30 ml
agave syrup
2 g
freshly ground black pepper
For garnishing:
5 g
herbs for garnish (e.g. fennel fronds, pea sprouts or parsley)
–
Allergens:
1. Cereals containing gluten 6. Soy and soy products 8. Nuts 12. Sulphur dioxide and sulphites
Total weight per portion:
400
Weight per ingredient:
- 180 g noodles
- 220 g ragout
Tip:
You can substitute the Kikkoman Soy Sauce with Kikkoman Less Salt Soy Sauce or Kikkoman Ponzu Lemon, depending on your preference.
Recipe-ID: F1085
Recipe as PDF
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