søndag den 12. september 2010

squash and seaweed soba

one of the purchases i made at the grøntsagsfestival was an organic danish squash. the humble squash is totally overlooked in most restaurants here! i really like the texture and mild flavour. my mom and grandmas sometimes make it into a little pancake by dredging it through egg and flour and then frying it. my approach is a little more healthy.

squash and seaweed soba

2 bundles soba (japanese buckwheat) noodles
1 squash, sliced
1 small handful of dried wakame seaweed
2 tbsp gochujang (korean hot pepper paste)
1 tbsp soy sauce
2 tsp rice vinegar
sesame oil and seeds to garnish

saute the squash in a pan with vegetable oil until tender and then take off the heat. cook the soba and seaweed in gently boiling water until the noodles are al dente. drain, reserving a few tablespoons of the cooking water, and rinse the noodles in cold water. mix the remaining ingredients (except the garnish) together in a small bowl. add the soba, seaweed, and a little cooking water to the squash in the pan, along with the sauce. mix well and add a drizzle of sesame oil and sprinkle some sesame seeds before serving.

it's healthy, fast, vegan, and (depending on what kind of soba noodles you buy) gluten-free. enjoy!

2 kommentarer:

Seglare sagde ...

Yum, this looks really good, and - always a big bonus in my eyes - easy to make!

I love browsing through the ethnic stores in Copenhagen, but I can't remember ever seeing gochujang. I'll have to keep my eyes open the next time I visit one. :)

mina sagde ...

if you have never used gochujang before, i can give you some from the GIANT tub my mom brought from california. but if you really want your own, i've seen it at boasam and chinatown market (both nearby the central station).