A chilled bowl of soba noodles is considered a refreshing snack in Japan. This salad version is bulked up with crunchy broad beans, juicy mango and slivers of rare veal.

  • Ingredients:
  • 2 veal loin escalopes
  • 125g soba noodles
  • 250g broad beans
  • 1 mango
  • 2 spring onions
  • 2 tsps miso paste
  • 1 tbsp sesame oil
  • 2 tbsp soy sauce
  • 1 tbsp rice wine
  • 1 tsp sugar
  • Olive oil

Cooking Instructions

  1. Marinate the veal in 1 tbsp miso paste, 1 tbsp soy sauce and 1 tbsp rice wine. Set aside for 30 minutes.
  2. Prepare the soba noodles according to the instructions on the pack, and run under cold water to stop from cooking further. Chill in the refrigerator.
  3. Shell the broad beans and blanch in boiling water for 3 minutes, then set aside to cool.
  4. Remove the skin of the mango and slice into thin slivers.
  5. Chop the spring onions into fine diagonal slices.
  6. Flash fry the veal in olive oil on high heat for 1 minute either side. Set aside to rest.
  7. Prepare a salad dressing from 1 tbsp miso paste, 1 tbsp sesame oil and 1 tsp sugar.
  8. Slice the veal into small pieces, and toss with all the other ingredients and the salad dressing.

Please Note: Whilst all our recipes are developed, tried and tested by our Executive Chef, variances in native and rare breed animals can differ immensely, therefore cooking times are a guide only. Please ensure all products are cooked through and hot before serving.