I love a cold noodle salad and have been making this one for years. It was originally a Nigella Lawson recipe but I have added shredded carrots, cabbage, and grated ginger to increase the nutritional quality and flavor. It is also excellent with quickly blanched snap peas.
|Cold Soba Noodle Salad, in this case I used fresh chives from my garden.|
- 1/3 cup sesame seeds
- 2 carrots shredded with a box grater
- 1/2 cup of red cabbage cut into thin strips
- 1 tsp. of freshly grated ginger, I use a microplane when working with raw ginger.
- 8 ounces soba noodles
- 2 teaspoons rice vinegar (the sweetened kind is just fine)
- 5 teaspoons soy sauce
- 2 teaspoons honey (I use buckwheat honey for a little added depth of flavor, but any variety works)
- 2 teaspoons toasted sesame oil
- 5 scallions- sliced into thin slivers
- Toasted 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 package instructions) until they are tender but not mushy. Have a bowl of iced water waiting to plunge them into after draining*.
- In the bowl you are going to serve them in, mix the vinegar, soy sauce, honey, ginger and oil. Then add the scallions, grated carrot, sliced cabbage 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 flavors develop, although this is not absolutely necessary or sometimes even possible. Serves 4 as part of a meal; or 2 when eaten, gratifyingly, as they are.
*I readily admit that I always skip this step, as I like to avoid having another dish to wash. I dump them into a colander and just run cold a water over them for a moment or two.