Looking for a little Soba recipe inspiration?

Soba Bag Classic with Sesame-Ginger Chicken

Preparation time: 20 minutes

Ingredients

• 1 pack Soba Wok Style Classic
• 1 small piece of ginger (about 1 cm)
• 1 small garlic clove
• 100 g zucchini
• 1 tsp soy sauce
• ½ tsp tahini
• 2 tsp vegetable oil
• 2 chicken breast inner fillets (approx. 40 g each)
• 1 tsp roasted sesame seeds

Method

1. Finely chop the ginger and garlic and dice the zucchini. Mix half of the Soba sauce with the soy sauce, tahini, 1 tsp oil, ginger and garlic. Coat the chicken in the marinade.
2. Fry the chicken in the remaining oil for around 5 minutes, turning occasionally. Add the marinade and fry for another minute, then remove and slice.
3. Add 250 ml water to the pan and bring to a boil. Break the noodles in half, add them with the veggie pack and simmer for 2–3 minutes.
4. Add the remaining sauce and zucchini and stir-fry until the liquid has evaporated. Serve with the sliced chicken and sesame seeds.

Soba Bag Teriyaki with Glazed Beef Fillet

Preparation time: 25 minutes

Ingredients

• 1 pack Soba Wok Style Teriyaki
• 50 g green beans
• 50 g carrot
• 80 g beef fillet
• 1 tsp soy sauce
• ½ tsp mirin
• ½ tsp sake
• 2 tsp vegetable oil

Method

1. Cut the green beans in half, the carrot into thin sticks and the beef into strips.
2. Mix half of the Soba sauce with soy sauce, mirin, sake and 1 tsp oil. Sear the beef for around 2 minutes, then glaze with the sauce mixture and set aside.
3. Add 300 ml water to the pan and cook the beans for around 5 minutes. Add the noodles and veggie pack and simmer for another 2–3 minutes.
4. Add the remaining sauce and carrot and stir-fry until the liquid has evaporated. Fold in the beef and serve.

Creamy Vegan Soba Bag Chili

Preparation time: 15 minutes

Ingredients

• 1 pack Soba Wok Style Chili
• 2–3 small pak choi leaves
• 50 g carrot
• 2 large brown mushrooms
• 1 tbsp fresh sprouts
• 150 ml unsweetened soy drink
• 100 g silken tofu

Method

1. Slice the pak choi, cut the carrot into thin sticks and quarter the mushrooms.
2. Bring the soy drink and 100 ml water to a boil. Break the noodles in half, add them with the veggie pack and simmer for 2–3 minutes.
3. Add the Soba sauce, pak choi, carrot and mushrooms and stir-fry until the liquid has evaporated.
4. Blend the silken tofu until smooth, stir it through and briefly heat. Top with sprouts.

Tip: Prefer meat? Fry 80 g ground beef in 1 tsp vegetable oil and fold it in instead of the tofu.

Soba Chips + 3 Dips

Preparation time: 60 minutes | Makes: 4 servings

Ingredients

For the chips

• 3 packs Soba Wok Style noodles, any flavour
• 100 g tofu
• 1 tbsp vegetable oil

For the mango-chili dip

• 1 small onion
• 1 garlic clove
• 100 g mango
• 1 tsp vegetable oil
• 1 tsp brown sugar
• ½ red chili
• ½ spring onion
• Salt and pepper

For the Japanese mayo

• 2 tbsp mayonnaise
• 1 tbsp soy sauce
• A dash of lime juice
• Freshly ground pepper

For the sesame dip

• 50 g cream cheese
• 1 tbsp tahini
• 1 tsp soy sauce
• ½ tsp mirin
• 1 tsp toasted sesame seeds

Method

1. Grate the tofu. Cook the Soba noodles whole with the veggie pack in 750 ml water for 2–3 minutes. Add the sauce, tofu and oil and stir-fry until the liquid has evaporated.
2. Spread the mixture thinly on a parchment-lined baking tray and bake at 160°C fan for around 40–50 minutes.
3. While the chips bake, prepare the dips. For the mango-chili dip, sauté the onion, garlic and mango, add the sugar and caramelise, then blend and mix with sliced chili and spring onion. Mix the Japanese mayo and sesame dip ingredients separately.
4. Cut or break the warm Soba mixture into bite-sized pieces, let cool and serve with all three dips.