MAKES 4 portions / PREP TIME 20 minutes /COOK TIME 20minutes

INGREDIENTS

For Leopard's Leap Pinotage Teriyaki Marinade

200 ml Leopard's Leap Pinotage

250 ml light soy sauce

200 ml mirin

2 tbsp dark brown sugar

3 cm fresh ginger, sliced

For Soba Noodle Salad Dressing

4 tbsp of reserved Leopard's Leap Pinotage Teriyaki Marinade

2 tbsp tahini

1 tbsp miso paste

2 tbsp apple cider vinegar or rice vinegar

1 tsp sesame oil

For Soba Noodle Salad

200 g soba noodles

400 g shiitake mushrooms, thinly sliced

200 g mini cucumbers, thinly sliced

4 spring onions, finely chopped

Sesame seeds to sprinkle

For Beef Kebabs

700-750 g Beef Fillet, Cubed

METHOD

For  Leopard's Leap Pinotage & Teriyaki Marinade

1. Add wine, soy sauce, mirin, sugar and ginger to a sauce pan and reduce by half over medium to high heat.
2. Remove ginger and let the marinade cool to room temperature.

For Beef Kebabs

1. Thread cubed beef onto wooden or metal skewers and pour over about 200 ml reduced marinade and let marinade for at least 2 hours or over night in the refrigerator.
2. Remove kebabs from refrigerator at least an hour before cooking.
3. Grill kebabs over medium heat, turning often, until all sides of the meat are grilled.

For Soba Noodle Salad Dressing

1. Combine all the ingredients in a small mixing bowl and whisk until combined. Refrigerate until ready to use.

For Soba Noodle Salad

1. Cook soba noodles according to package instructions, drain the noodles and add to a large bowl of ice water.
2. Heat oven to 180 C
3. Arrange mushrooms on a baking sheet and drizzle with oil and season with salt and pepper.
4. Bake for about 15 minutes until golden, turning them in-between.
5. Drain noodles and toss with dressing.
6. Top with crispy golden shiitake mushrooms, crispy cucumber slices, chopped spring onions and sesame seeds.

To Serve

Serve the cold noodle salad with the grilled kebabs and a lovely glass or two of Leopard's Leap Pinotage.