Soba Noodles With Purple Cauliflower, Edamame And Cherry Tomato Confit

A nutritional powerhouse packed full of flavour and contrasting textures, this innovative noodle dish is worth spending a little extra time in the kitchen for. The satisfaction derived from hand-pulling authentic noodles is matched by the rich aroma of homemade cherry tomato confit. A rainbow spectrum of fresh vegetables, cooked simply, is the perfect finishing flourish whether you choose to dine solo or savour with friends and family.

Ingredients:

Buckwheat dough

• 600 g buckwheat flour
• 1 tsp salt
• 250 ml cold water

Cherry tomato confit

• 250 g cherry tomatoes
• 5 g olive oil
• Pinch of fresh, chopped oregano
• Pinch of fresh, chopped rosemary
• Pinch of fresh, chopped thyme to taste
• 5 g agave syrup

 To serve

• 200 g soba noodles
• 120 g edamame
• 120 purple cauliflower, broken into florets
• 20 g capers
• 20 g spring onions
• 40 g cherry tomato confit
• 2 tsp soy sauce
• 1 tsp sesame oil

Preparation:

Buckwheat dough

• Combine the dry ingredients in a food mixer then add the water
• Combine until a dough is formed
• Using a pasta machine, select the tagliolini (soba equivalent) attachment and make the noodles
• Leave the noodles to rest
• Cook in boiling water for 2 minutes

Vegetables

• Preboil the edamame for 2 minutes then set aside to cool
• Wash and chop the spring onions
• Blanch the cauliflower florets for 1 minute

Cherry tomato confit

• Preheat the oven to 160ºC
• Cut the cherry tomatoes in half
• Mix the tomatoes, salt, herbs and oil together in a bowl
• Spread over a baking tray and roast for 8 minutes

To serve

• Sauté the prepared vegetables in a large wok in the sesame oil
• Add the cooked soba noodles
• Mix in the capers, edamame and chopped spring onions
• Season with soy sauce