SERVES 4
INGREDIENTS:
FOR THE NOODLES:
270g Soba Noodles
¼ Cup Tamari
3 TBLS Sushi Seasoning
3 TBLS Sesame Oil
3 Shallots
FOR THE PUMPKIN:
¼ Jap or Kent Pumpkin
2 TBLS Coconut Oil
2 TBLS of Rice Malt Syrup
1 TBLS Sesame Seeds
FOR THE GREENS:
250g Broad Beans or Edamame Beans (shelled)
1 Bunch Broccolini
2 TBLS Sesame Oil
Sea Salt
METHOD:
Preheat oven to 180°C.
Bring a large pot of salted water to the boil, and cook broad beans until just tender. Drain and run under cold water before shelling, set aside.
Coat the pumpkin in the rice malt syrup, coconut oil and sesame seeds, and place in a baking tray and in the oven until golden and soft.
Combine the tamari, sushi seasoning, sesame oil and shallots in a large mixing bowl and set aside.
Prepare noodles as per package instructions and when noodles are ready, strain, and add noodles to sauce mixing bowl, toss until they are evenly coated, cover to keep warm.
Heat 2 TBLS of sesame oil in a small frying pan, throw in broccolini and cook until slightly char, add the cooled broad beans and cook until they gather a bit of colour. Remove from heat.
Remove Pumpkin from oven and serve with noodles and greens.