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Soba Noodles with Lobster and an Orange and Ginger Dressing

Posted Aug 24 2008 8:12pm
I've been going to try out gluten free noodles for a while, but have only just given myself the push to try cooking something that for me, is a new direction. I guess I've been collecting the ingredients along the way, because virtually all the ingredients for this dish were in my house, including the lobster. I bought a frozen one a few months ago when I saw some one at a good price. If I didn't have the lobster I think I would have bought some crayfish at the local fish market and used them instead



This recipe is very loosely based on one by Bill Granger in his book 'Holiday', but has undergone a considerable adaption to make it gluten free







To serve 2



250 g Soba buckwheat (gluten free) noodles

8 oz lobster tail, shell removed, meat cut into slices

1 tbsp sesame seeds

4 spring onions, sliced diagonally



Orange and Ginger Dressing



2 tbsp fresh orange juice

1 1/2 tbsp rice wine vinegar

1 tbsp gluten free tamari

1 tsp grated fresh ginger

1 tsp runny honey

1 tbsp sunflower oil

1 tsp sesame oil



To make the dressing, in a screw top jar, stir together the orange juice, rice wine vinegar, tamari and ginger, add the honey and oils, shake vigorously to mix the ingredients



Cook the soba noodles in a large pan of salted water according to the pack instructions - beware the water may well froth up beyond what you are expecting, so use a very big pan



Rinse the noodles under cold running water and drain well



Put the cool noodles and lobster in a bowl and toss together. Add about half the orange and ginger dressing and half of the sesame seeds and half of the spring onions, toss well to coat in the dressing



Divide between two plates and add the remaining spring onions and sesame seeds - also add more dressing if it needs it



I had about half of the dressing left over!!!
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