Quick Dinner - Soba Noodles with Vegetables and Fetta

This meal is very quick to make. The secret to cooking quickly is organisation and having some staple ingredients on hand. I keep soba noodles and a variety of pasta in the pantry, a jar of Meredith goat cheese or fetta and a piece of provolone piccante in the fridge along with some vegetables that can be used.

Often, this is the dish that is cooked at the end of the week to use up the vegetables - that single celery stick, half carrot, the handful of beans. This version has onion, zucchini, mushroom, cherry tomatoes. A few seasonings, some fetta and you can have a meal together in hardly any time. Soba noodles cook very quickly so do not put them on until you are nearly ready to serve. Thin spaghetti or other pasta work just as well.


The first step is to get out all the ingredients that you are going to use and then to put a large pot of water on to boil.

Cut up the vegetables into batons, julienne or thin slices while you are waiting for the water to boil.

Start with the onion.

Put a small amount of oil into the frypan and gently cook onion.








Slice mushrooms and add to onions.

Add zucchini and cherry tomatoes to mushrooms and onions, add a clove or two of crushed garlic and maybe a pinch of chilli flakes and continue cooking.

While this is cooking put soba noodles in boiling water and cook.

Allow vegetables to cook for a minute or two.


Drain noodles

Add noodles to vegetables and toss gently, add a little water or  stock if needed.

Put noodles into a bowl and top with the crumbled fetta.