A meal that will have you saying ‘umami’ with the first bite. Chewy soba noodles form the base of this dish, which is layered with crunchy cabbage, pickled ginger, and carrot ribbons. This is then coated with a kewpie mayo, mirin-soy vinaigrette, and a pulsed sesame seed sauce.
Sesame Kewpie Soba Noodles
Sesame Kewpie Soba Noodles
with cabbage, carrot & pickled ginger
Hands on Time: 10 - 25 minutes
Overall Time: 20 - 35 minutes
Ingredients:
- Cabbage
- Carrot
- Cashew Nuts
- Edamame Beans
- Fresh Coriander
- Kewpie Mayo
- Mirin-Soy Vinaigrette
- Pickled Ginger
- Soba Noodles
- Spring Onion
- Spring Onions
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Blender
O CRUMBS
Place the sesame seeds in a pan over medium heat. Toast for 4-5 minutes until browned and fragrant, shifting occasionally. Remove from the pan and place in a blender. Pulse until a rough crumb and set aside.
GO FOR GOLD
Boil the kettle. Return the pan to a medium heat with the cashews. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop. Set aside.
OODLES OF Soba Noodles
Fill a pot with boiling water, add a pinch of salt, and place over high heat. Once bubbling rapidly, cook the noodles for 6-8 minutes until tender. In the final minute, add the Edamame Beans. Drain and run under cold water to stop the cooking process. Toss through some oil to prevent sticking and set aside.
ADD SOME UMAMI
In a small bowl, combine the Kewpie Mayo, the Mirin-Soy Vinaigrette, the pulsed sesame seeds, 1 tbsp of a sweetener of choice, and seasoning (be careful, the soy sauce is salty).
TASTY TEAMWORK
In a large bowl, combine the cooked Soba Noodles & edamame, the sliced Cabbage, the Carrot ribbons, ½ the sliced Spring Onion, the chopped Pickled Ginger, and the sesame kewpie sauce.
SET THE TABLE!
Dish up the saucy sesame kewpie noodles. Sprinkle over the toasted cashews, and garnish with the remaining Spring Onion and coriander. Well done, Chef!
White Sesame Seeds - 40ml
Cashew Nuts - 10g
Soba Noodles - 50g
Edamame Beans - 50g
Kewpie Mayo - 50ml
Mirin-Soy Vinaigrette - 50ml
Cabbage - 100g
Carrot - 120g
Spring Onion - 1
Pickled Ginger - 25g
Fresh Coriander - 4g
O CRUMBS
Place the sesame seeds in a pan over medium heat. Toast for 4-5 minutes until browned and fragrant, shifting occasionally. Remove from the pan and place in a blender. Pulse until a rough crumb and set aside.
GO FOR GOLD
Boil the kettle. Return the pan to a medium heat with the cashews. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop. Set aside.
OODLES OF Soba Noodles
Fill a pot with boiling water, add a pinch of salt, and place over high heat. Once bubbling rapidly, cook the noodles for 6-8 minutes until tender. In the final minute, add the Edamame Beans. Drain and run under cold water to stop the cooking process. Toss through some oil to prevent sticking and set aside.
ADD SOME UMAMI
In a small bowl, combine the Kewpie Mayo, the Mirin-Soy Vinaigrette, the pulsed sesame seeds, 2 tbsp of a sweetener of choice, and seasoning (be careful, the soy sauce is salty).
TASTY TEAMWORK
In a large bowl, combine the cooked Soba Noodles & edamame, the sliced Cabbage, the Carrot ribbons, ½ the sliced Spring Onion, the chopped Pickled Ginger, and the sesame kewpie sauce.
SET THE TABLE!
Dish up the saucy sesame kewpie noodles. Sprinkle over the toasted cashews, and garnish with the remaining Spring Onion and coriander. Well done, Chef!
White Sesame Seeds - 80ml
Cashew Nuts - 20g
Soba Noodles - 100g
Edamame Beans - 100g
Kewpie Mayo - 100ml
Mirin-Soy Vinaigrette - 100ml
Cabbage - 200g
Carrot - 240g
Spring Onions - 2
Pickled Ginger - 50g
Fresh Coriander - 8g
O CRUMBS
Place the sesame seeds in a pan over medium heat. Toast for 4-5 minutes until browned and fragrant, shifting occasionally. Remove from the pan and place in a blender. Pulse until a rough crumb and set aside.
GO FOR GOLD
Boil the kettle. Return the pan to a medium heat with the cashews. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop. Set aside.
OODLES OF Soba Noodles
Fill a pot with boiling water, add a pinch of salt, and place over high heat. Once bubbling rapidly, cook the noodles for 6-8 minutes until tender. In the final minute, add the Edamame Beans. Drain and run under cold water to stop the cooking process. Toss through some oil to prevent sticking and set aside.
ADD SOME UMAMI
In a small bowl, combine the Kewpie Mayo, the Mirin-Soy Vinaigrette, the pulsed sesame seeds, 3 tbsp of a sweetener of choice, and seasoning (be careful, the soy sauce is salty).
TASTY TEAMWORK
In a large bowl, combine the cooked Soba Noodles & edamame, the sliced Cabbage, the Carrot ribbons, ½ the sliced Spring Onion, the chopped Pickled Ginger, and the sesame kewpie sauce.
SET THE TABLE!
Dish up the saucy sesame kewpie noodles. Sprinkle over the toasted cashews, and garnish with the remaining Spring Onion and coriander. Well done, Chef!
White Sesame Seeds - 120ml
Cashew Nuts - 30g
Soba Noodles - 150g
Edamame Beans - 150g
Kewpie Mayo - 150ml
Mirin-Soy Vinaigrette - 150ml
Cabbage - 300g
Carrot - 360g
Spring Onions - 3
Pickled Ginger - 75g
Fresh Coriander - 12g
O CRUMBS
Place the sesame seeds in a pan over medium heat. Toast for 4-5 minutes until browned and fragrant, shifting occasionally. Remove from the pan and place in a blender. Pulse until a rough crumb and set aside.
GO FOR GOLD
Boil the kettle. Return the pan to a medium heat with the cashews. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop. Set aside.
OODLES OF Soba Noodles
Fill a pot with boiling water, add a pinch of salt, and place over high heat. Once bubbling rapidly, cook the noodles for 6-8 minutes until tender. In the final minute, add the Edamame Beans. Drain and run under cold water to stop the cooking process. Toss through some oil to prevent sticking and set aside.
ADD SOME UMAMI
In a small bowl, combine the Kewpie Mayo, the Mirin-Soy Vinaigrette, the pulsed sesame seeds, 4 tbsp of a sweetener of choice, and seasoning (be careful, the soy sauce is salty).
TASTY TEAMWORK
In a large bowl, combine the cooked Soba Noodles & edamame, the sliced Cabbage, the Carrot ribbons, ½ the sliced Spring Onion, the chopped Pickled Ginger, and the sesame kewpie sauce.
SET THE TABLE!
Dish up the saucy sesame kewpie noodles. Sprinkle over the toasted cashews, and garnish with the remaining Spring Onion and coriander. Well done, Chef!
White Sesame Seeds - 160ml
Cashew Nuts - 40g
Soba Noodles - 200g
Edamame Beans - 200g
Kewpie Mayo - 200ml
Mirin-Soy Vinaigrette - 200ml
Cabbage - 400g
Carrot - 480g
Spring Onions - 4
Pickled Ginger - 100g
Fresh Coriander - 15g
Frequently Asked Questions
What is the preparation time for Sesame Kewpie Soba Noodles?
The preparation time for Sesame Kewpie Soba Noodles with cabbage, carrot & pickled ginger is between 10 and 25 minutes.
What is the total time required to make Sesame Kewpie Soba Noodles with cabbage, carrot & pickled ginger?
The total time required to make Sesame Kewpie Soba Noodles with cabbage, carrot & pickled ginger is between 20 and 35 minutes.
How many servings does Sesame Kewpie Soba Noodles provide?
4 servings
What are the main ingredients in Sesame Kewpie Soba Noodles?
Cabbage, Carrot, Cashew Nuts, Edamame Beans, Fresh Coriander, Kewpie Mayo, Mirin-Soy Vinaigrette, Pickled Ginger, Soba Noodles, Spring Onion, Spring Onions, White Sesame Seeds
What is the nutritional information of Sesame Kewpie Soba Noodles?
Calories: 960, Carbs: 75 grams, Fat: grams, Protein: 24 grams, Sugar: 16.1 grams, Salt: 1561 grams
How do I prepare Sesame Kewpie Soba Noodles?
O CRUMBS: Place the sesame seeds in a pan over medium heat. Toast for 4-5 minutes until browned and fragrant, shifting occasionally. Remove from the pan and place in a blender. Pulse until a rough crumb and set aside. GO FOR GOLD: Boil the kettle. Return the pan to a medium heat with the cashews. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop. Set aside. OODLES OF SOBA NOODLES: Fill a pot with boiling water, add a pinch of salt, and place over high heat. Once bubbling rapidly, cook the noodles for 6-8 minutes until tender. In the final minute, add the edamame beans. Drain and run under cold water to stop the cooking process. Toss through some oil to prevent sticking and set aside. ADD SOME UMAMI: In a small bowl, combine the kewpie mayo, the mirin-soy vinaigrette, the pulsed sesame seeds, 2 tbsp of a sweetener of choice, and seasoning (be careful, the soy sauce is salty). TASTY TEAMWORK: In a large bowl, combine the cooked soba noodles & edamame, the sliced cabbage, the carrot ribbons, ½ the sliced spring onion, the chopped pickled ginger, and the sesame kewpie sauce. SET THE TABLE!: Dish up the saucy sesame kewpie noodles. Sprinkle over the toasted cashews, and garnish with the remaining spring onion and coriander. Well done, Chef!
What should be prepared from my kitchen to make Sesame Kewpie Soba Noodles?
Cabbage, Carrot, Cashew Nuts, Edamame Beans, Fresh Coriander, Kewpie Mayo, Mirin-Soy Vinaigrette, Pickled Ginger, Soba Noodles, Spring Onion, Spring Onions, White Sesame Seeds
How many calories does Sesame Kewpie Soba Noodles have?
960 calories
How much fat content does Sesame Kewpie Soba Noodles have?
grams
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