SOBER SOBA NOODLES

INGREDIENTS

MUSHROOMS

600g small mushrooms, halved

1 TBSP olive oil

1 TBSP rice wine vinegar

2 TBSP honey

2 TBSP soy sauce

1 TSP grated ginger

SOBA NOODLES

1 packet of soba noodles

1 TBS olive oil

2 cloves garlic, minced

1 shallot, diced

2 bunches broccolini, ends cut off and if the stems are thick cut them in half lengthwise

5 stalks kale, cut into shreds

SAUCE

¼ CUP soy

2 TBSP olive oil

Juice of 1 lemon

1 TBSP toasted sesame oil

1 TBSP honey

1 TSP Sriracha sauce

1 TSP grated ginger

INSTRUCTIONS

1. Preheat oven to 200C and line tray with baking paper.

2. Whisk together the mushroom glaze ingredients. Pour the glaze over the mushrooms in a bowl and mix until all the mushrooms are evenly coated. Pour the mushrooms onto a lined baking tray and cook for 15 minutes. Remove and toss so they cook evenly. Roast for another 15 minutes.

3. Meanwhile, cook soba noodles to package directions and heat a large pan or wok with 1 TBSP olive oil over medium heat. Add minced garlic and diced shallot and cook for 1 minute. Add broccolini, kale, and salt and pepper to taste, and cook until just tender and broccolini is slightly charred, about 5-6 minutes.

4. While vegetables and noodles are cooking, whisk together the soba noodle sauce ingredients in a bowl.

5. Add cooked noodles to the pan of broccolini and kale, add the sauce, and stir until all the vegetables and noodles are evenly coated in sauce.

Place a portion of noodles and vegetables into bowls and top them with the roasted mushroom. Garnish with sesame seeds, hot peppers, and green onions.