Sticky Siracha Beets with Buckwheat Soba Noodles

Serves 2

About this recipe

Roasting beetroot is a great way to bring out the natural sweetness of this root vegetable, and adding in soy sauce to the roasting mix creates an amazing caramelised umami flavour.

Using a wholegrain noodle such as buckwheat is a great way to add to the variety of different grains in your diet, a great way of keeping familiar ingredients such as noodles but switching them to a higher fibre option.

This kind of dish is a great way to easily show where your different macronutrients are coming from on your plate – carbohydrates from the noodles, protein from the tofu, veggies from the beetroot and pok choi and also fats from the sesame oil and potentially your protein source.

Finishing a dish with a powerful condiment is such an easy way of instantly packing in tonnes of flavour – and Siracha sauce definitely does it!

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  • 3 Raw beetroot, peeled and cut into wedges
  • 1-2 tbsp Sesame oil
  • 2 tbsp Soy sauce
  • Black pepper
  • 2 Pok choi
  • 180g Soba noodles (I used buckwheat based noodles for a wheat free option)
  • 250g Smoked tofu, cut into cubes (alternatively you can use chicken, egg or another meat substitute)
  • 1 tbsp Black sesame seeds
  • Siracha sauce, to taste

Preheat your oven to 180C.

Prepare your beetroot by peeling it and chopping into thick wedges. Place in a baking dish along with 1 tbsp sesame oil, the soy sauce and some black pepper – give everything a good mix to ensure everything is coated. Roast in the oven for 20-30 minutes until the beetroot is tender and caramelised. You can tell if it is cooked if a knife easily cuts through the beetroot.

Whilst your beetroot is roasting, cook your noodles, following the instructions on the back of the packet. Just before they are fully cooked, add your pok choi to the pan for the remaining few minutes to cook through.

Also while the beetroot is cooking, you can prepare your protein source. If you are using tofu, you can either have it raw, or just lightly pan fry it in a little oil to heat it through and slightly crisp up the edges.

Once the beetroot has fully cooked you can assemble your dish. Divide the beetroot, noodles, pok choi and tofu between two serving plates. Finish with a drizzle of siracha sauce (go easy if you prefer less spice!) and finish with a drizzle of sesame oil and some sesame seeds.

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