Soba noodles with parsley & pear
Savour the autumn vibes with this dish of soba noodles and roasted parsley, complemented by a refreshing pear and fennel salad, perfect for a cosy fall feast.
Ingredients
Roasted parsley:
Sauce:
Side dishes:
Salad:
Garnish:
Preparation
Step 1
200 g Parsley root – 40 ml Kikkoman Naturally Brewed Soy Sauce – 20 ml Kikkoman Toasted Sesame Oil – 20 g Vegan miso paste – 10 g Sugar – 1 tbsp Rice vinegar
Cut the parsley root into smaller pieces and mix with the remaining ingredients. Spread on a baking tray and roast at 180 °C for 30 minutes.
Step 2
60 g Ketchup – 20 ml Kikkoman Naturally Brewed Soy Sauce – 30 ml Organic Worcestershire sauce
Mix the ingredients for the sauce.
Step 3
80 g Onion – 40 g Shiitake mushrooms – 60 g Carrot – 60 g Red cabbage – 40 ml Rapeseed oil – 150 g Pre-cooked soba noodles
Cut the onion into strips, slice the mushrooms, and cut the washed carrot and cabbage into julienne. Fry the vegetables in oil for 3 minutes, then add the noodles and sauce and cook for a further 3 minutes.
Step 4
1 Pear – 70 g Fennel – 1 tsp Brown sugar – 40 ml Kikkoman Naturally Brewed Soy Sauce – 30 ml Lime juice – 1 tsp Chopped chives
Cut the pear and fennel into thin slices. Mix the brown sugar, Kikkoman Soy Sauce and lime juice and toss with the sliced ingredients.
Arrange the cooked yakisoba on a plate, sprinkle with the roasted parsley and chopped chives and serve the salad in a separate bowl.
Tip:
Parsley can be replaced with parsnips, for example.
Recipe-ID: 1376
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200 g Parsley root – 40 ml Kikkoman Naturally Brewed Soy Sauce – 20 ml Kikkoman Toasted Sesame Oil – 20 g Vegan miso paste – 10 g Sugar – 1 tbsp Rice vinegar
Cut the parsley root into smaller pieces and mix with the remaining ingredients. Spread on a baking tray and roast at 180 °C for 30 minutes.
60 g Ketchup – 20 ml Kikkoman Naturally Brewed Soy Sauce – 30 ml Organic Worcestershire sauce
Mix the ingredients for the sauce.
80 g Onion – 40 g Shiitake mushrooms – 60 g Carrot – 60 g Red cabbage – 40 ml Rapeseed oil – 150 g Pre-cooked soba noodles
Cut the onion into strips, slice the mushrooms, and cut the washed carrot and cabbage into julienne. Fry the vegetables in oil for 3 minutes, then add the noodles and sauce and cook for a further 3 minutes.
1 Pear – 70 g Fennel – 1 tsp Brown sugar – 40 ml Kikkoman Naturally Brewed Soy Sauce – 30 ml Lime juice – 1 tsp Chopped chives
Cut the pear and fennel into thin slices. Mix the brown sugar, Kikkoman Soy Sauce and lime juice and toss with the sliced ingredients.
Arrange the cooked yakisoba on a plate, sprinkle with the roasted parsley and chopped chives and serve the salad in a separate bowl.
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