korma-lime soba noodles with brocoli

i’m technically still on holidays. summer vacations are good for the body, mind and soul. especially if some italian way of life is involved, which, for me, still beats everything exotic. this dish for korma curry and lime soba soba noodles with broccoli was a surprising combination. and maybe i’ve discovered my new favorite sauce / dressing. read on to be let in on the secret. 
korma-lime soba noodles with broccoli
serves 2
rezept auf deutsch auf si style
1 pack soba noodles (300 g)
1 large brocoli, cut into rosets
1/4 cup soy sauce
2 tbsp. korma curry paste
3 tbsp. yuzu (japanese lemon) juice (or from concentrate) or the juice of 1 lime
2 cm piece ginger, grated
1 garlic, minced
1 tsp. harissa or sriracha
2 tbsp. rice wine vinegar
1 tbsp. sesame oil
1 tsp. honey
4 tbsp. sesame, toasted
2 radishes, julienned
cook the soba noodles in salt water (according to packaging, mine took 8 minutes) and in the last 3 minutes add the brocoli rosets to the same pot and cook together with the soba. drain soba and broccoli and immediately chil under ice cold water, to stop the cooking process. put back into the pot and coat with sesame oil. make the dressing: combine soy sauce, korma paste, ginger, garlic, yuzu or lime juice, harissa or sriracha, vinegar and honey. season to taste with more sriracha or, if too salty, dilute with some water. toast the sesame in a dry frying pan for a couple of minutes, shaking the pan occasionally. now add the soba and brocoli to the korma-lime dressing, toss to coat. divide between bowls and sprinkle with sesame. serve.

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