Soba noodles are a big stand-by store cupboard item.  I add them to home-made chicken stock for a miso soup. In Japan a cold soba noodle salad accompanies many bento boxes or fast-food tray meals (not fast food as we know it!). Here is a simple recipe which can be used as part of a Japanese meal or as a stand-alone with more European menus, or as a lunch-time salad. I served this with my str fry pork with aubergine and Japanese greens for a delicious Japanese-themed menu. All dishes are simple to make and worth it! Japanese ingredients are available in most supermarkets.

Serves 4 as a side dish

•  300g soba noodles
•  150g sugarsnap peas, topped and tailed, halved lengthways
•   3 carrots, peeled and sliced into ribbons (use a vegetable peeler)
•  2 spring onions, trimmed and finely chopped
•   3 cm piece of fresh root ginger, peeled and julienned 
•   1-2 tbsp sesame oil
•   2 tbsp rice vinegar
•   1 1/2 tbsp soy sauce
•   Juice of 1/2 lemon
•  1 sheet of nori seaweed, finely sliced (optional)
•   Sea salt and freshly ground pepper

Method

Cook the soba noodles as per packet instructions. When almost done, add the sugar snaps,  and the ribboned carrots. Cook for a further 30 seconds or until the noodles are firm and not too soft. Rinse and drain all the ingredients and place in a large bowl.

Meanwhile put all the other ingredients in another bowl, mix them together and pour over the noodle/veg mix, together with some salt and pepper to taste. IF the noodles are still slightly warm they will absorb the dressing flavour.

Drizzle with a little extra sesame oil.

Bingo!