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6:08 PM
Mind you, although this recipe is for 4 people, I can safely say that I can conquer the whole bowl of noodles within a few hours. Just take a couple forkfuls of this stuff and I'll have finished the whole thing, but if you're not a particularly big eater, then feel free to leave some of this scrumptious glory to the early hours of the day. It's much easier to indulge in this salad because it can be eaten straight from the fridge; so you'll be lean and healthy in no time!
A generous amount of spring onions always does the trick.. I always tend to put way more than a recipe suggests, but the more the better, in my opinion.
Definitely looking as if I'm extremely proud of this lunch dish.. Perhaps the noodles were photographed in their last minutes of life before I gobbled them all up.
Food can be so beautiful sometimes.. Don't you agree?
SESAME ZARU SOBA NOODLE SALAD
a pinch of salt
270g packet of soba noodles
2 tsp rice wine vinegar
5 tsp soy sauce
2 tsp honey
2 tsp sesame oil
6 spring onions
Toast the sesame seeds in a dry pan over a high heat until they look golden brown, and tip them into a bowl.
Bring a large pan of water to the boil and add some salt. Put in the soba noodles and cook them for about 6 minutes (or according to packet instructions) until they are tender but not mushy. Have a bowl of iced water waiting to plunge them into after draining. Mix noodles with your hands to loosen up.
In the bowl you are going to serve them in, mix the vinegar, soy sauce, honey and oil. Then finely slice the spring onions and put them into the bowl with the cooled, drained noodles and mix together thoroughly before adding the sesame seeds and tossing again.
Leave the sesame seed noodles for about half an hour to let the flavours develop, although this is not absolutely necessary or sometimes even possible.
Additional information - for gluten free, check that the soba noodles are 100% buckwheat and use tamari instead of soy sauce.
270g packet of soba noodles
2 tsp rice wine vinegar
5 tsp soy sauce
2 tsp honey
2 tsp sesame oil
6 spring onions
Bring a large pan of water to the boil and add some salt. Put in the soba noodles and cook them for about 6 minutes (or according to packet instructions) until they are tender but not mushy. Have a bowl of iced water waiting to plunge them into after draining. Mix noodles with your hands to loosen up.
In the bowl you are going to serve them in, mix the vinegar, soy sauce, honey and oil. Then finely slice the spring onions and put them into the bowl with the cooled, drained noodles and mix together thoroughly before adding the sesame seeds and tossing again.
Leave the sesame seed noodles for about half an hour to let the flavours develop, although this is not absolutely necessary or sometimes even possible.
Additional information - for gluten free, check that the soba noodles are 100% buckwheat and use tamari instead of soy sauce.
Seriously the best noodles ever! Enjoy,
- Rachel
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