We’re delving into the fresh and flavourful world of Soba Noodle Salad. This dish combines the delicate and chewy soba noodles with a medley of crunchy vegetables and a zesty dressing that will tantalise your taste buds.
Recipe written by Luke Croston
Ingredients
- 90g Soba Noodles (uncooked)
- 1 Red Bull Horn Pepper, cut into rounds
- 1 Small Cucumber, peeled into ribbons
- 1 Small Carrot, peeled and then peeled into ribbons
- 10g Grated Ginger
- 1 Small Shallot, thinly sliced
- 2 Spring Onions, sliced
- 1 Lime
- 1/4 Small Mint Bunch
- 1/4 Small Coriander Bunch
- 40ml Sesame Oil
- 30g Olive Oil
- 20ml Soy Sauce
- 5g Sesame Seeds
Method
Dressing:
1. Grate the lime zest into a bowl and squeeze the juice out too.
2. Mix in the grated ginger, sesame oil, and olive oil to create a zesty dressing.
Noodles:
1. Bring a large pot of water to the boil and add the soba noodles.
2. Cook for 3 minutes, then drain.
3. Rinse the noodles with a little cold water and olive oil to cool them down.
Finishing:
1. In a large bowl, mix all the remaining ingredients together.
2. Dress the salad with the zesty dressing you prepared earlier.
3. Place the salad in a serving bowl and garnish with sesame seeds.