180 g | plant-based teriyaki skewers |
20 g | ginger |
40 ml | soya sauce |
125 g | soba noodles (Japanese buckwheat noodles) |
garlic cloves | |
1 tbsp | rice vinegar |
1 tbsp | brown sugar |
salt | |
1 tbsp | sesame |
a few large carrots | |
spring onions | |
1 tbsp | oil |
1.
Peel and finely chop the ginger and garlic. Simmer with the soya sauce, rice vinegar and sugar in a small saucepan for about 5 minutes, stirring constantly. Allow to cool.
2.
Bring 2–2 ½ litres of salted water to the boil (with 1 tsp salt per litre). Toast the sesame seeds in a pan without oil. Peel and wash the carrots and cut into long strips with a spiral slicer or knife. Wash and remove any dirt from the spring onions and cut them into rings. Cook the noodles in boiling salted water according to the instructions on the packet. Cook the carrots for 3 to 4 minutes. Drain and mix with the sweet and sour sauce.
3.
Brush a grill pan with oil. Fry the skewers in batches for 5 to 7 minutes on all sides. Serve with the soba noodles and sprinkle with the spring onions and sesame seeds.
