This recipe was developed for our seniors cooking program, Food in Common. It was inspired by Hetty Mckinnon’s cookbook, Community.
- 500g Soba Noodles
- 500g Cabbage (red or green)
- 5 Carrots
- 5 Spring Onion Stalks
- ½ cup Sesame Seeds
- 100g Fresh Ginger
- 1 tbsp Rice Wine Vinegar
- 1 tbsp Soy Sauce
- 1 cup Rice Bran Oil (or vegetable/grapeseed)
- Lime Juice
- Peel and mince the ginger (or use a fine grater).
- Finely slice the spring onions.
- Roughly slice the cabbage (it doesn’t need to be too fine but make sure it is bite size) and grate the carrots. Set the veggies aside.
- Combine the ginger, ½ the spring onions, vinegar, soy sauce and a pinch of salt in a medium bowl.
- In a medium pot heat the oil until it comes to a boil.
- Pour the oil into the ginger mixture. Be very careful here as the oil is hot and will spit when it touches the mixture.
- Bring a large pot of water to the boil and add the soba noodles. Cook until tender (4 – 5 minutes). Strain through a colander.
- While the noodles are cooking, heat a medium fry pan and toast the sesame seeds for 1-2 minutes.
- Add the vegetables, the remaining spring onions to the soba noodles and pour over 1 cup of the ginger-shallot oil. Mix with tongs to combine.
- Garnish the noodles with the toasted sesame seeds and a squeeze of lime.
- Want to learn more about Food in Common? Check out our other recipes here and read about the program in more detail here.
Follow the recipe or watch George and Maddy cooking it here: