Soba noodles are made of buckwheat, and lend themselves well to Asian flavours. This is a simple combination that uses one of my favourite ingredients — sesame oil. Remember to taste your dressing and adjust it to your tastes. It’s all about balance.
|270 g||Soba noodles (Main)|
|1 bunch||Spring onion, thinly sliced on an angle|
|½ ||Red cabbages|
|2||Carrots, cut into long matchsticks|
|2 Tbsp||Black sesame seeds|
|2 Tbsp||Fresh coriander, roughly chopped|
|2 Tbsp||Peanuts, plus extra for garnish|
|3 Tbsp||Soy sauce|
|2 Tbsp||White wine vinegar|
|3 Tbsp||Sesame oil|
|1 tsp||Chilli flakes|
|1 piece||Fresh ginger, use a small piece, peeled and finely chopped|
|1 small||Lemon, or lime, freshly juiced|
|2 cloves||Garlic, crushed|
- Boil a large pot of water, and add the noodles. Cook according to packet instructions. Once cooked, drain and rinse the noodles, and set aside.
- For the dressing, place all ingredients in a large bowl, and whisk together well. Taste, and adjust as needed. This is all about balance, particularly of the soy sauce, vinegar, and sesame oil.
- Add the noodles, cabbage, carrots, spring onion, sesame seeds, peanuts, and coriander and toss gently with your hands.
- Garnish with additional sesame seeds, peanuts, and coriander. This salad can be eaten warm or cold and is great on its own. It also goes well with salmon or poached chicken for a full meal.