Matcha Coconut Soba
Our guest blogger this month is Manu aka Manu’s Kitchen (check out her food creations, they rock). Now, we’re kicking off November with something a little different. Rebel Kitchen Matcha Mylk and soba noodles. It shouldn’t work. But it does. Trust us.
This’ll blow your mind and your tastebuds. So only one thing for it. Time to get cooking…
1 330ml Rebel Kitchen Matcha Mylk
Soba Noodles for two
1 Bunch Pak Choy
1 Tsp Vegetable Oil
1 Tsp Grated Ginger
1/4 Red Chilli, finely chopped
2 Spring Onions, finely sliced
Juice of 1 lime
1 Tsp Gluten Free Soy Sauce
1 Tsp Mirin
Salt and Pepper
Chilli Flakes (optional)
Bring a pot of water to the boil.
In a frying pan, heat the oil and sautee the ginger, red chilli and half of the spring onion. When softened, add the Rebel Kitchen Matcha Mylk, lime juice, soy sauce and mirin. Season with salt and pepper, leave to simmer until it reduces slightly (about 5–7 minutes)
Chop the ends of the stem off of the pak choy and blanche the leaves in the boiling water for 1 minute. Remove with a spoon. To keep it green and fresh, you can place the cooked pak choy in a bowl of ice cold water.
Cook the noodles as instructed. Drain and rinse with cold water. Combine the noodles with the Matcha Broth/Sauce and add the pak choy.
Combine half a teaspoon of sesame oil with a little more fresh chilli, the remaining spring onion and a pinch of dried chilli flakes if you like it spicy. Drizzle this mixture over the noodles and pak choy and finish it off with a sprinkle of sesame seeds.