Soba noodles with fennel ragout | Kikkoman

Ingredients

• 900 g buckwheat noodles
• 25 ml olive oil
• 2 g freshly ground black pepper
• 400 g cashews
• 50 ml rapeseed oil
• 450 g shallots, finely chopped
• 1 kg fennel, diced (2 x 2 cm)
• 350 g cherry tomatoes, halved
• 10 g chilli pepper, finely chopped
• 60 g tomato purée
• 400 ml vegan red wine
• 30 ml agave syrup
• 50 ml Kikkoman Naturally Brewed Soy Sauce
• 5 g herbs for garnish (e.g. fennel fronds, pea sprouts or parsley)