Japanese Soba Noodle Salad

Japanese Soba Noodle Salad

A quick and simple Japanese soba noodle salad using whole grain naturally gluten-free noodles!

Ingredients

Salad

250 grammes black or brown rice/buckwheat noodles

1 cucumber, cut in half, seeded and then julienned

A small handful of radishes, thinly sliced

Thinly slices operational vegetables such as carrot, endive and cabbage

2 bok choy, thinly sliced into long strips

Small handful chopped coriander

2 spring onions, thinly sliced into rounds

1 small red chilli, sliced into rounds

1 tablespoons sesame seeds

Dressing

1 small lemon, juice and zest

1 Inch fresh ginger

2 tablespoons brown rice vinegar

1 pinch cayenne

2 tablespoons tamari

2 tablespoons toasted sesame oil

Method

1: Cook the noodles according to packet instructions, drain and rinse well under cool water.

2: Meanwhile make up the dressing. Whisk together the lemon juice, zest, ginger, vinegar, cayenne and tamari. Continue to whisk as you mix in the oil till the dressing emulsifies

3: In a large mixing bowl combine the noodles with the sliced vegetables, the coriander, spring onions and enough dressing to coat.

4: Scatter the sesame seeds and fresh chilli on top.

Best served fresh but will keep in the fridge for 2 days.  You can add julienned carrots to this dish too.

 

Recipe courtesy of Ceri Jones  www.naturalkitchenadventures.com

Photo credit: Photo by Toa Heftiba on Unsplash



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