Sure, we've been accused of being a little nutty. So what? When the results are as delicious as these warm noodles with plenty of tasty crunch, we'll wear the nutty badge with pride!
roasted almonds(ContainsTree Nuts)
soba noodles(ContainsGlutenMay be presentEgg, Soya)
roasted cashews(ContainsTree Nuts)
Chinese five spice(May be presentGluten)
soy sauce (or gluten free tamari soy sauce)(ContainsSoya, Gluten)
Bring a medium saucepan of salted water to the boil. Peel and crush the garlic. Slice the lemon into wedges. Roughly chop the roasted almonds. Chop the broccoli into 2 cm florets. Peel and finely grate the ginger. Finely slice the red capsicum. Finely slice the spring onion.
In a small bowl, combine the garlic, soy sauce, honey and a squeeze of juice from the lemon wedges (about 1 tbs for 2 people/2 tbs for 4 people). Mix and set aside.
Add the soba noodles to the saucepan of boiling water and cook for 3 minutes, or until 'al dente'. Note: Be sure to add the correct amount of noodles in order for your dish to be perfectly balanced, just the way we planned it! Drain, refresh under cold water and set aside in a large bowl. TIP: Drizzle with olive oil to prevent sticking.
While the noodles are cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the roasted almonds, roasted cashews and sesame seeds and cook for 2 minutes, stirring, until golden and toasted. Add the Chinese five spice (use suggested amount) and cook for 1 minute, or until fragrant. Remove from the heat and season to taste with a pinch of salt. Transfer the nut-seed mix to a small bowl. TIP: Use this technique on another day to flavour nuts with any spice blend you like!
Return the pan to a medium-high heat and add another drizzle of olive oil (if needed). Cook the broccoli, ginger and red capsicum for 4-5 minutes, or until slightly tender. Add the soba noodles and garlic-soy sauce mixture and stir to combine. Cook for 1 minute, or until the noodles are heated through.
Divide the broccoli, ginger and sesame soba noodles between bowls. Top with five spiced nuts and seeds and the spring onion. Squeeze over any remaining lemon juice. TIP: If you find the ginger overpowering, be sure to add the lemon juice to mellow the flavour.