Monday, 24 May 2021

Spicy Sesame Soba Noodle Stir-Fry. A Guest Recipe Featuring The Chilli Factory


It's rapidly getting colder here in Victoria making it time to seek out meals with spice to warm us from within. We're so happy to share this sensational recipe by food blogger Bianca at The Daily Food Feed, (@_thedailyfoodfeed on Instagram), featuring The Chilli Factory's Outback Storm. 

Hot food is fab food and this vegetarian Spicy Sesame Soba Noodle Stir-Fry recipe will be a healthy, satisfying and welcoming meal at any time of the day. Enriched in flavour with The Chilli Factory's Outback Storm Hot Roast Tomato Chilli Basil Relish, this yum food bowl will entice the whole family and make chilli-lovers drool with anticipation! 

The Chilli Factory Outback Storm Hot Roast Tomato Chilli Basil Relish 190gm RRP $9.

Spicy Sesame Soba Noodle Stir-Fry

Serves: 1. (Adjust quantities to suit your requirements.)

Prep time: 30 minutes.

Cook time: 20 minutes.


·         100g firm tofu, cut in triangles

·         1 tbsp The Chilli Factory Outback Storm Hot Chilli Tomato & Basil Relish 

·         1 tsp Dijon mustard

·         15g Lupin crumbs

·         1 tbsp mixed sesame seeds (white and black)

·         1 tbsp soy sauce 

·         1 tbsp rice wine vinegar

·         1/2 tbsp hulled tahini 

·         1/2 tbsp peanut butter 

·         60g soba noodles 

·         1 cucumber, thinly sliced

·         100g broccoli florets

·         1 flat mushroom, sliced

·         30g edamame beans

·         1 tsp sesame oil

·         1 shallot thinly, sliced.


1. Pre-heat the oven to 180°. Line a baking tray

2. Spread Dijon mustard over the whole tofu. Sprinkle the Lupin crumb and mixed sesame seeds seasoning over to fully coat the tofu. Ensure that everything is covered and bake in the oven for 15 minutes.

3. Whisk together the soy sauce, rice wine vinegar, tahini, peanut butter and The Chilli Factory Hot Chilli Tomato & Basil Relish until smooth.

4. Cook the soba noodles for 3-4 in boiling water. Drain and rinse under cold water.

5. In a bowl, season the cucumber with table salt. Toss and let them sit for 5-10 minutes. Squeeze out the excess water, and dress with 1 tsp rice wine vinegar. Set aside.

6. In a non-stick pan, heat the sesame oil. Add the broccoli, mushrooms and edamame. Cook until they start to soften. Add half of the chilli sesame peanut sauce to the pan and stir fry until fully coated and it starts to thicken. Remove from the heat.

7. Add the noodles to the hot pan, (heat off!), add the remaining sauce and stir until thick, glossy and fully coated.

8. Transfer everything to your bowl, top with the baked tofu, pickled cucumber and shallots.

Recipe and images with thanks to Bianca @_thedailyfoodfeed and The Chilli Factory.

What's your winter go-to recipe?

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