Sesame Soba Noodles


270g Japanese style soba (buckwheat) noodles (3 wrapped bundles)
1 ½ cups edamame beans (frozen shelled organic soy beans)
3 cups cauliflower florets cut very small
½ cup low sodium vegetable stock
1 tbsp low sodium soy sauce
1 tbsp vegetarian oyster sauce
1 tsp toasted sesame oil
1 tsp black sesame seeds (optional garnish)


Bring 2 litres of water to a boil in a large saucepan over high heat. Add soba noodles and stir to separate. Keep an eye on the water while cooking to ensure it doesn’t boil over. Stir and blow on water as required to prevent this.

Cook for 2 minutes and then add frozen edamames. Cover and cook for another minute to return to boil, then uncover and add cauliflower. Cook for another 4 minutes, then drain in a colander and cover with pot lid to keep warm. Total cooking time for noodles has been 7 minutes – you may need to adjust this slightly according to package directions.

Return the same pot to the stove and reduce heat to low. Add stock, soy sauce and oyster sauce, stirring until bubbling. Remove from heat and stir in noodles, edamames and cauliflower. Add sesame oil and stir until noodles are evenly coated. Top with black or toasted sesame seeds if you have them.

Serves 4.