Sunday, December 12, 2010

Soy-Sauced Green Beans and Soba Bento!

A good way to get your greens and whole wheat! The beans are a bit on the salty side, so unseasoned buckwheat noodles balance them out. Obviously, it can also be eaten fresh; it doesn't need to be made into bento.

Protip: These are great made either with frozen or fresh beans :) Frozen tend to make softer beans while with fresh you can turn up the heat and make crisper bean!

Soy-Sauced Green Beans and Soba

1. Boil some water for your soba. In the mean time, heat up a bit of canola oil in a skillet (medium heat).
2. Smash 1 clove garlic per serving and chop finely. Throw it on the skillet when the oil is hot enough it loses some viscosity (a.k.a. becomes runnier).
3. When the garlic smells nice, add the green beans (frozen or trimmed and washed fresh). For frozen, keep the heat medium & cover until the beans thaw out a bit, then uncover, add a splash of dark soy sauce and turn it up to med-high. For fresh, turn up the heat to med-high, add the soy sauce, and do not cover.
4. At this point, your water should be boiling, so throw in the soba and let it boil for 5 minutes or so (or whatever you package says) 'til their insides are all cooked but they're still slightly firm (commonly referred to as al dente).
5. Taste your green beans after the ends get black. Add more soy sauce if necessary. If it got too salty, a bit of mirin will temper it. Take them off the heat before they get soggy.
6. Drain your soba and wash with cold water to stop them cooking. Make a nest in your bento container with the noodles, then surround with the green beans. Pair with a clementine and piece of cheese for a well-rounded, colourful meal :)

Happy Lunching!