Thursday, 11 March 2010

It aint over til it Soba


One of my favourite Japanese dishes is the classic Yaki Soba. Most of the time the Soba noodles are made, like most, with wheat. Traditionally in Japan, Soba noodles are made with Buckwheat which, despite it's deceiving name, is entirely gluten-free. I found some of King Soba's buckwheat noodles in my local health food shop which are "made from 100% buckwheat - a plant with a high protein and fibre content and high levels of minerals such as magnesium. Suitable for wheat free diets as it is not a type of wheat but a seed of a broad leaf plant related to the rhubarb family."
Their website is very cute but quite informative too http://www.kingsoba.com/
I made my own version of Yaki Soba this week and it was delicious. The noodles were so nice, so much better than rice noodles which I find quite sticky and glutinous.
This was my easy gluten-free version of Yaki Soba:
1 free-range chicken thigh per person
Marinade each chicken thigh in the following:
1 tsp Chilli paste
1 tsp Garlic paste/fresh, finely chopped garlic
1tsp Olive oil
2 tsp Soy sauce (you can get a Gluten-free version if you're that way inclined, I used the normal stuff)
1 packet of ready to cook mushroom stir fry available at most supermarkets (lazy? moi?).
Half a portion of buckwheat Soba noodles per person (they come bound into handy little portions).
  • Heat your oven to about 180c
  • Marinade the chicken for as long as you have time to (10 mins or 10 hours whichever suits).
  • Get a wok onto a hob on a high heat and pour 1 dessert spoon of vegetable oil in and swish it around so it coats the base and sides
  • Seal the chicken for a minute on each side then pop on a dish in the oven for 20 minutes but set the timer for 10 minutes
  • Whilst the chicken's in the oven, get a sauce pan and fill with boiling water
  • Turn the hob off or right down - you're not going to be using it for a while
  • Have a cup of tea, read the paper, whatever you fancy. When the oven timer goes off, get back to the hob.
  • Set the oven for another 10 minutes - the chicken needs more time
  • Get the water in your sauce pan boiling then pop your noodles in
  • Heat the wok up again and remove the chicken when the timer goes off
  • Slice the chicken and toss into the wok, juices and all
  • Throw in the ready-made mushroom stir fry
  • Finish off by draining the noodles and combining them with the stir fry - you may need a little more soy. Don't cook for more than 1 minute, it ruins easily.
Done!
I'm hardly Delia but you'll get the jist.
M

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