Soba noodles with fennel ragout

Total time 1 h

30 mins preparation time

30 mins cooking time

The combination of red wine and Kikkoman Soy Sauce gives braised fennel incredible depth, making it the star of this dish with a beautifully rich flavour.

Ingredients

10 portion(s)

For the noodles:

900 g

buckwheat noodles

25 ml

olive oil

2 g

freshly ground black pepper

For the ragout:

400 g

cashews

50 ml

rapeseed oil

450 g

shallots, finely chopped

1 kg

fennel, diced (2 x 2 cm)

350 g

cherry tomatoes, halved

10 g

chilli pepper, finely chopped

60 g

tomato purée

400 ml

vegan red wine

30 ml

agave syrup

50 ml

Kikkoman Naturally Brewed Soy Sauce

2 g

freshly ground black pepper

For garnishing:

5 g

herbs for garnish (e.g. fennel fronds, pea shoots or parsley)

Allergens:

1. Cereals containing gluten 6. Soy and soy products 8. Nuts 12. Sulphur dioxide and sulphites

Total weight per portion:

400 g

Weight per ingredient:

180 g noodles
220 g ragout

Preparation

Step 1

Cook the noodles according to the packet instructions (approx. 4 minutes in salted water). Drain and rinse with cold water. Toss with the olive oil, return to the saucepan and season with the freshly ground black pepper.

Step 2

Roast the cashews in a dry pan until golden brown.

Step 3

Heat the rapeseed oil in a saucepan and fry the shallots for 5 minutes until golden brown. Then add the fennel and chilli and fry over a medium heat for a further 5-10 minutes until soft. Add the tomato puree, Kikkoman Soy Sauce, roasted cashews, halved cherry tomatoes and agave syrup and fry for about 1 minute. Add the wine, bring to the boil and simmer over a low heat for about 2 minutes. Season with black pepper and stir.

Step 4

Serve the ragout with the cooked pasta and garnish with the fresh herbs.

Tip:

You can substitute the Kikkoman Soy Sauce with Kikkoman Less Salt Soy Sauce or Kikkoman Lemon Ponzu, depending on your preference.

Recipe-ID: F1085

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