Wednesday, 25 November 2009

Soy Bean Noodles

Ever since trying them on their own I've really liked the flavour and texture of soy beans. The only downside with them is that it's very difficult to get them fresh near where I live, so I have to resort to the dried one's which just aren't the same and require hours to cook.


  • 150g soy beans, soaked overnight if dried

  • 2 tbsp sunflower oil

  • 2 leeks, chopped into half cm slices

  • 1 red onion, roughly chopped

  • 3 sticks of celery, thinly sliced and ends removed

  • 1 tsp coriander seeds

  • 1 vegetable stock cube

  • 2 blocks of medium egg noodles

  • 1 tbsp brown miso



  1. If using dried soy beans then boil them for 1 hour in plenty of water and then boil them for a further 2 hours. If using fresh beans then boil for just 5 minutes. Leave them boiling in the pan (or start boiling them in the pan if using fresh beans) while you prepare the next steps of the recipe.

  2. Place the oil, leeks, onion, celery, coriander seeds and stock cube into a small pan and put on a gentle heat.

  3. Sweet all these ingredients together for 5 minutes with the lid on. Stir and leave for another 5 minutes, or until the onion and leeks are nice and soft.

  4. When the leeks are cooking for the last 5 minutes add the egg noodles to the soy beans which should still be boiling away.

  5. After 5 minutes strain the beans and noodles and then add the miso and onion mixture to the noodles.

  6. Stir well and serve immediately while still hot.

  7. Ideal with fresh black pepper ground on top.

Serves 2.

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