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Ironclad x Mitchell's | Buttery Beetroot Noodles

Ironclad x Mitchell's | Buttery Beetroot Noodles

Recipe from our friends over at Ironclad Pan

One pan wonder. The perfect summer and winter dish.

Ironclad x Mitchell's | Buttery Beetroot Noodles (serves 2)


2 bundles soba noodles
2 T butter
1 T olive oil
3 T beetroot very finely grated
1 heaped T Mitchells Bone Broth Powder
1 t miso paste
¼ c water
1 lemon juiced
Beetroot stalks very finely chopped


  1. Boil the soba noodles according to directions on packet, minus one minute. Drain. Refresh with cold water then drain again and set aside.
  2. Heat butter and oil to bubbling in your Ironclad Pan.
  3. Add the grated beetroot, bone broth powder, miso, lemon juice and water and simmer for 2 minutes at a high heat.
  4. Stir through the noodles and bring pan to a simmer to heat them through. Check for seasoning. Does it need a little more salt for you liking? 
  5. Sprinkle with red beetroot stalks for last minute added crunch. 
  6. Serve with protein and greens of your choice.

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