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Vibrant-soba-noodle-salad
2min read
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Soba Noodle Salad

by Iona Berry

2min read

This salad is fresh, healthy and can be on the dinner table in 30 minutes. Crunchy vegetables and soba noodles are tossed through a flavoursome and slightly spicy dressing.

I love to make cold noodle salads for picnics or for on the go lunches, as they hold up really well out of the fridge for a few hours and as long as you have used crunchy vegetables to begin with, it should hold up really well. You can of course eat this salad hot or even cook everything in a wok to make a tasty stir fry, the choice is all yours! This salad is also delicious made with any kind of cabbage and especially with red cabbage if you are not using any radishes as it adds a lovely pop of colour. I have also made this reasonably mild and if you are looking for something a bit hotter than I suggest doubling (or tripling) the amount of sriracha sauce in the dressing.

Prep Time

15 mins

Cook Time

10 mins

Serves

3-4

Ingredients

Dressing:
10g ginger 
1 small clove of garlic
1 tbsp sriracha 
1 tbsp sesame oil 
1 tbsp maple syrup 
1 tbsp rice wine vinegar 
2 tbsp water

Noodles:
185g dry soba noodles 
100g sugar snap peas, finely sliced 
100g carrot, cut into thin slices  
50g radish, finely sliced 
40g spring onion, finely sliced 
10g coriander leaves
1 tbsp white sesame seeds
1 tbsp black sesame seeds

vibrant-soba-noodle-salad

Method

STEP 1

I begin by making the dressing and I find it easier to blend in a nutri bullet but feel free to mince the garlic and ginger and simply mix all of the ingredients together in a bowl.

STEP 2

Cook the soba noodles according to the package instructions but make sure as soon as they are cooked, to drain them in a colander and run cold water over them until they are fully chilled. This will stop them becoming clumpy and will ensure they are well distributed in the salad.

STEP 3

Combine the sugar snap peas, carrots, radish, spring onions, sesame seeds, noodles and dressing in a large bowl and mix well.

STEP 4

Serve up in bowls with extra coriander, sesame seeds and a drizzle of sesame oil.

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Iona Berry
by Iona Berry

Iona is our Development Chef, aka our go-to girl for developing, testing and tasting delicious dishes for you to all enjoy at home. When she’s not in the kitchen, you’ll find her either running or cycling, or trying out food markets and new restaurants around London. Continuous market research it would seem.

Read more from Iona


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