If you’re having one of those days when you don’t really feel like spending much time cooking, then this is the perfect recipe. It’s extremely simple but it still delivers some great flavors, and you should be able to find everything you need already in your cupboard and fridge. If not, you can use any vegetables and nuts you have around instead of what I’ve listed. Just remember, you will definitely want a bit of crunch to go with your soba…
For the salad:
- 7oz/200g dried soba noodles
- 1 cup/100g sugar snap peas
- ½ cup/80g peeled baby carrots
- 1 medium sized avocado
- ⅓ cup/50g roasted cashew nuts
- lemon zest and mild red chili to garnish
For the dressing:
- 2½ tablespoons dark soy sauce
- 1½ tablespoons seasoned sushi vinegar
- 1 tablespoon mirin (Japanese rice wine)
- 2 teaspoons freshly squeezed lemon juice
- 2 teaspoons pure sesame oil
- ½ teaspoon freshly ground black pepper
Cook the soba noodles in boiling water for 4-5 minutes. Meanwhile, prepare a bowl of ice water. When the noodles are cooked drain them thoroughly, then rinse them under cold running water before placing them in the bowl of iced water. Leave them to cool in the fridge.
Next cook the sugar snap peas and baby carrots in boiling water for 2 minutes. When they are ready, drain them and place them in cold water. Cool them in the fridge for a couple of minutes.
Mix all the ingredients for the dressing together and set aside. Peel and slice the avocado. Halve the sugar snap peas and slice the carrots lengthwise.
Mix the dressing and vegetables into the cold soba noodles. Add the avocado slices and roasted cashew nuts. Lastly sprinkle some lemon zest and chopped red chili on top to garnish. Serve cold – this salad is especially good on a hot summer’s day.Visit The Blog