Home cooking and thinking of quick and wholesome recipes for the family? We had the opportunity to try out Hakubaku’s selection of soba, and came up with 2 yummy ways to have it SOBA SO GOOD!
First we have a scallion oil and minced meat soba, which pairs great with Hakubak’s organic soba. I personally would recommend adding generous servings of minced meat. Then our second recipe is a classic favourite of Tempura Cha Soba – the batter is easy to make, and yields a nice result for the family.
Stay tuned for part 2, where we will share another 2 more easy and tasty recipes!
You can find Hakubaku in major supermarkets around Singapore! Find out more at https://www.facebook.com/HakubakuSG/
Scallion Oil Minced Meat Soba
- Servings: 4 pax
- Cooking Time: 35 minutes
- Skill level: Easy
Ingredients:
- 1 packet Hakubaku organic soba
- 4 pieces of dried mushrooms (rehydrated and diced)
- 400g minced pork
- 2 tbsp minced garlic
- 20g dried shrimp (rehydrated and minced)
- 1 tsp of flat fish powder (optional)
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- ½ tbsp dark soy sauce
- ½ tbsp sugar
- 3 tbsp hua tiao wine
- Garnish with chopped scallions
Scallion oil ingredients:
- 2 cups vegetable oil
- 200g scallions (cut into thirds)
- 50g coriander
- 4 cloves garlic
- 10 pieces shallots (sliced)
- 1 medium onion (sliced)
- 6 slices of ginger
Steps:
- In a pan of low heat add 2 cups of vegetable oil, combine and fry all ingredients under scallion oil portion. Fry until slightly brown and fragrant. Drain and set aside for later use.
- With the same pan, add 2 tbsp of fragrant scallion oil, add in minced garlic and minced and stir fry until fragrant.
- Add in minced pork and dried mushrooms, stir fry for 2-3 minutes.
- Add flat fish powder and all other seasonings. Stir fry and mix evenly. Remove from heat and set aside.
- In a pot of boiling water, boil Hakubaku organic soba for 4 minutes. Drain and dip into cold water, set aside after.
- Divide noodles into 4 servings, drizzle with fragrant scallion oil and add stir fried minced meat.Garnish with chopped scallions and serve.
Tempura Cha Soba
- Servings: 4 pax
- Cooking Time: 30 minutes
- Skill level: Easy
Ingredients:
- 1 packet Hakubaku organic cha soba
- 4 pieces of shiitake mushrooms
- 8 pieces lotus root (sliced thinly)
- 8 pieces Japanese Pumpkin (sliced thinly)
- 8 pieces prawns (deveined, and shelled)
- 80ml Premix soba sauce per serving
Tempura batter:
- 100g plain flour
- 1 tsp salt
- 2 tbsp Japanese mayonnaise
- 160ml ice cold water
Steps:
- Wash and clean prawns, deveined and shelled all prawns, set aside.
- Combine tempura batter together and whisk to mix well and transfer back to chiller for later use.
- Prepare Hakubaku organic cha soba. Bring a pot of water to boil.
- Boil Hakubaku organic cha soba for 6 minutes. Drain and dip into cold water, set aside after.
- Prepare oil to deep fry tempura ingredients over medium low heat.
- Coat assorted vegetables and prawns with cold batter and deep fry until crispy.
- Drain and set aside.
- Serve Hakubaku organic cha soba over ice, with fried tempura on the side.