soba noodle salad

For our first recipe of Spring 2021, and we thought it fitting to bring you a versatile salad recipe that showcases our delicious, 100% buckwheat soba noodles. Light and fresh, yet also comforting and substantial, they're the perfect lockdown lunch or iso supper. It's made with ingredients most of us have in the pantry and veg crisper. Versatile, and ready in 15 minutes, Soba Noodle Salad is easy to prepare for 1 person or many. It's Soba Noodle Salad, your way.

​Ingredients:
200g Soba noodles
​A combination of approximately 2 cups of your vegetables of choice. (For this recipe I used sliced green beans, broccoli cut into small florets, ¼ red capsicum sliced thinly, and edamame).
1 shallot, both green and white parts, sliced thinly
Small handful chopped coriander
A small sprinkling of sesame seeds, white or black
1 red chilli, finely sliced (optional)
2 hard-boiled eggs, peeled and halved (optional)

For the dressing:
2 tbsp tamari or soy
1 tbsp mirin
2 tbsp rice wine vinegar
1 tbsp sesame oil
1 tbsp olive or peanut oil
1 tsp fresh ginger, minced
1 garlic clove, minced
1-2 tsp brown sugar 

Things to have ready:
Bowl of iced water
Serving bowl
And remember to pre-boil some eggs if using! 

Method:
¾ fill a large pot with water, add a tsp salt and bring to a boil.

Cook the soba noodles in the boiling water for about 6 minutes. In the last minute add green beans, frozen edamame and broccoli, or any other veg you're using that needs a quick blanching.

While the noodles are cooking, chop your remaining veggies and herbs (capsicum, shallots, coriander, ginger, garlic).

Drain and transfer noodles and veg into an ice bath (just a bowl of iced water, with ice cubes). This not only stops the cooking process immediately but helps maintain a bright colour in the blanched veggies. Drain the noodles and veggies and transfer them to a large serving bowl. Add remaining salad veg (capsicum and shallots).

Combine all dressing ingredients in a jar, pop the lid on and shake it vigorously for 10 seconds or so. Pour dressing over the noodles and veg.

Garnish with coriander, chilli if using, and sesame seeds. If using eggs, place them on top of your salad and serve.

PIMP MY RECIPE

• Swap out veges. This recipe works with so many different vegetables. You can add sliced cucumber, purple cabbage, bok choy, mushrooms, snow peas, sugar snaps and carrots.
• Add a protein like tofu, seared steak, prawns or tuna, or shredded chicken.
• Try Different toppings like peanuts, cashews, bean sprouts or pickled ginger,
• Try adding things to the dressing: peanut butter, sriracha or lime juice all work beautifully.