Buckwheat Noodles with Kuzu Sauce
Recipe By: Norie Mori
1 pack (300g) Spiral Organic Soba (or 100% organic buckwheat soba)
200g Chicken breast ( or fillet), cut into short strips
1/2 carrot, cut into 4 cm-length julienne pieces
100g bean sprouts
1/3 pack (15-20g) Spiral dried Organic Shiitake mushroom soaked in 1C water, squeezed and stems removed, thinly sliced (keep the soaked water)
100g snow peas, strings removed and cut into julienne pieces
2-3 spring onions, sliced into 3-4cm lengths diagonally
2Tbsp Spiral toasted Sesame oil
1L hot water
1 sachet Spiral Vegan (komb and shiitake) dashi
1/2 Cup Dried Organic Shiitake mushroom soaked water
2/3 Cup Spiral Tamari or Shoyu soy sauce
2/3 Cup Mirin
3 Tbsp Organic Kuzu powder dissolved in 3Tbsp water
Spiral wasabi paste to taste
3-4 Tbsp Nori Knrinkles
Boil the Soba noodles till cooked through according to the direction of the package, drain, then rinse with cold water many times. Let drain and set aside.
Heat the sesame oil in a large pot and add (in this order) chicken, carrot, bean sprout, shiitake mushrooms and snow peas stirring till the chicken is cooked through.
Add the hot water and dashi soup stock, shiitake soaked water, tamari or shoyu and mirin, stir through. Bring to the boil and reduce heat, gently add dissolved KUZU into the pan stirring continually.
Heat it again to thicken and add the noodle and spring onions gently to the pot, stir and take off the heat.
Serve in a separate bowl with nori krinkle and wasabi paste on top.