Buckwheat Soba Satay with Chilli Roasted Broccoli and Cauliflower

Ingredients:
Small head of broccoli
Small head of cauliflower
Chilli powder
Olive Oil
1 packet of buckwheat soba noodles
Satay sauce:
Crunchy peanut butter (half a cup to a cup worth)
2 small hot red chillies, finely chopped
1 small brown onion, finely chopped
Lots of garlic, finely chopped
Juice of 1 lemon
Generous pour of soy sauce
Several tablespoons of brown sugar
Spring onions

Method:
Cut the broccoli and cauliflower into small florets, and place in a large bowl. Sprinkle liberally with chilli powder and olive oil and toss until all florets are coated. Place in hot oven to roast until getting brown and cripsy (25-35 minutes).

Prepare the soba according the the instructions on the packet (ie boil in water, and drain).

To make satay, in a medium sized saucepan brown onions in olive oil, add chillies and garlic. Then add peanut butter and lower heat. Once peanut butter is runny, add soy and lemon juice and stir through. If getting too thick add some water. Add brown sugar. Taste (this is the best bit). Adjust to your liking by adding more sugar, lemon juice, soy, or peanut butter as required.

Place roasted vegies on noodles, and dole the satay over the lot, and stir through (gently so as not to break the noodles too much). Sprinkle with finely chopped spring onions.

NB This satay sauce is fantastically delicious, and can be used for many other purposes, including marinade for shish kebabs, and as a dipping sauce for rice paper rolls. Yum.