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
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.