Soba Noodle Salad with Ginger and Carrot dressing
The perfect guide to an easy-to-make nutritious colourful Japanese noodle salad!
Method (serves 2)
Bring a pot of water to the boil and cook the noodles for 6-8 minutes.
While the noodles are cooking, add a cup of cold water to the pot 2 or 3 times. This will improve the texture of the noodles.
Drain the noodles and rinse with cold water to stop them cooking further.
Mix with oil and place them in a bowl for serving.
For the dressing, add the carrot, onion, peeled ginger, olive oil, soy sauce, rice vinegar, mirin and honey into a food processer. Liquidise until smooth.
Slice the tomatoes into bite size pieces, and add these and the salad leaves onto the noodles.
Pour the dressing over, just before serving.
- 150g dried soba noodles
- 6 plum tomatoes
- 6 stems of broccoli (boiled or steamed)
- 6 sugar snap peas
- 50g red cabbage
- ¼ cup edamame (boiled)
- 1 cup mixed salad leaves
- ½ tbs peanut oil
- 1 medium carrot
- 1 small red onion
- 1cm peeled ginger
- 80ml olive oil
- 50ml soy sauce
- 50ml rice vinegar
- 1tbs mirin
- 1tbs honey
- Sesame seeds
- Spring onion
- Shiso leaves
- For garnish, use sesame seeds, thinly sliced spring onions, herbs and cress.
- Cooking time depends on the noodle brand. Please refer to package's instructions for specific timing.
- You can use sunflower, peanut or olive oil.
- You can try different types of noodles: udon, soba, egg or rice noodles.
- You can choose any vegetable of your preference.
- Noodle salad keeps for 3 days. Keep refrigerated.
Recipe created by Yuki Gomi in conjuction with Yakult