Coriander & Nori ‘Pesto’ Soba w/ Wok Seared Greens

Corinader & Nori ‘Pesto’

Preparation time: 10 mins

• 3g (0.1 oz) nori [roasted seaweed]
• 1 bunch coriander [clinatro]
• 20g (0.7 oz) pickled ginger
• 200g (7 oz) firm tofu, broken into smallish pieces
• 1 tbs vegetable oil
• 1 tbs tamari or soy sauce
• 1 tbs sesame oil
• 1 tbs maple syrup
• ½ tsp wasabi (optional)

Soak the nori in a little water until soft, this should only take a few minutes.

Roughly chop the coriander leaves and stems and add to a food processor along with the softened nori, pickled ginger and tofu.

In a small bowl wisk the oil with the tamari or soy sauce, sesame oil, maple syrup and wasabi if using.

Process the tofu mixture gradually adding the oil mixture to form a smooth thick sauce, taste test and add a little more wasabi and/or tamari or soy if desired.

The ‘pesto’ can be made ahead of time and refrigerated.

Coriander & Nori ‘Pesto’ Soba w/ Wok Seared Greens

Preparation time: 15mins
Serves 4

• coriander & nori ‘pesto’ (as prepared above)
• 275g (10 oz) soba noodles
• 1 tbs vegetable oil
• 1 garlic clove, minced
• 2 shallots, sliced
• 230g (8 oz) young asparagus, woody ends remove & sliced in half lengthways
• 60g (2 oz) snowpeas
• 1 tbs sesame seeds

Gently boil the soba noodles in plenty of water for 3-4 minutes, strain and rinse, set aside.

Heat the oil in a wok, add the garlic and fry for 1 minute over a medium heat. Add the shallots, asparagus, snowpeas and sesame seeds. Continue to toss over a medium/high heat for a few minutes until the asparagus and snowpeas are coloured but still crisp.

Add the cooked soba noodles and toss through enough of the ‘pesto’ mixture to coat well. Heat through and serve immediately with a little extra soy and/or wasabi if desired.

A fantastic healthy vegan recipe that’s a little different from your traditional pasta dish!