Hakubaku Organic Soba
Japanese noodles made of wheat and buckwheat flour, roughly as thin as an Italian spaghetti, with a colour ranging from brown to grey. Soba noodles are easily found anywhere in Japan, popular in the streets and inexpensive fast food. These are also found in an expensive exclusive specialty restaurant, or simply made at home.
Soba can be used in a plethora of hot and cold dishes such as soups, served with various toppings, like scallions and wasabi or with a dipping sauce. It can also be mixed in stir fries and tossed in salads.
From Hakubaku Co, established in 1941, the leading brand of Japanese grain products. Using traditional Japanese recipes with premium Australian organic wheat, which brings the highest quality authentic Japanese noodles. This company has been awarded as the Export Market Leader in 2017 at the Australian Organic Annual Awards and is also the number 1 Organic Noodle brand in the USA and Australia.
Ingredients: Organic Wheat Flour (69%), Organic Buckwheat Flour (29%), Salt, Water
*Allergen information: contains wheat gluten. Manufactured on shared equipment with soy, egg, and buckwheat.
How to Cook Soba:
Cook in rapid boiling water for 4 minutes (no need for salt and oil), 3 minutes for Stir-fry.
Drain and rinse with cold water then drain again.
To reheat: briefly submerge in hot water.
An equally good source of carbohydrates and protein for your daily energy needs. These organic noodles also provide a good amount of iron, a good dose of dietary fibre, potassium, and calcium. In addition, research shows that Buckwheat has substantial health benefits as a regular part of a diet.
- -Certified organic
Storage: Store in a cool dry place, far from sunlight or heat sources.
Shelf life: 3-6 months unopened.
Chicken, Pickled Mushroom & Soba Salad
*recipe courtesy of hakubaku.com.au
½ cup rice wine
½ cup sugar
½ cup soy sauce
1 tbsp ginger, finely grated
200 g fresh shiitake mushrooms, thickly sliced
3 tbsps mirin
3 tbsps rice wine vinegar
1 tsp sesame oil
3 tbsps grape seed oil
500 g chicken breast, poached* & shredded
270 g Hakubaku Organic Soba Noodles
250 g cherry tomatoes, halved
1 asparagus bunch, blanched & thinly sliced
½ small red onion, thinly sliced
2 spring onions, julienned
2 tbsps toasted sesame seeds
Garnish micro herbs
Prep Time 30mins Cook Time 10mins, 2 hours pickling
1. Pickled mushrooms: place vinegar, sugar, soy sauce, ginger & 250 ml of water in a
medium saucepan over medium heat. Heat until sugar has dissolved, taking care not to let
it boil. Add mushrooms & turn off the heat. Transfer mushrooms & liquid to a bowl. Leave
to pickle for at least 2 hours then drain.
2. Mirin dressing: whisk ingredients in a bowl.
3. Prepare soba as per pack instructions.
4. In a large bowl, add chicken, soba, tomatoes, asparagus, red onion, spring onion & sesame
seeds. Pour over half of the dressing & mix well.
5. Serve on a large platter & scatter half the pickled mushrooms & garnish. Serve remaining
dressing & pickled mushrooms on the side.
*Chicken Poaching Tip: approx 45 mins, includes rest time
Place 1 L of water and 30g of sliced ginger in a large shallow pan and bring to the boil. Decrease heat to a simmer. Add 500g free range chicken breast, cover and cook for 10 minutes or until cooked through. Remove from heat, cool chicken in the poaching liquid for up to 30 minutes.
Storage Tip: Pickled mushrooms can be stored in an airtight container in the refrigerator for up to 1 week.