A quick and easy noodle salad that keeps really well for a couple of days in the fridge and also fabulous for a packed lunch.
220gm pack of Soba noodles (Buckwheat noodles)
1/2 tbsp toasted Sesame oil
1/2 tbsp light soy sauce
1/2 tbsp rice vinegar
1/2 tbsp honey
2 tbsp sesame seeds, lightly toasted to sprinkle on top
For the greens (choose what you have to hand)
some chopped green onions;
some mange tout – thinly sliced;
some broccoli stems – blanched; or
some edamame beans
I used mange tout, broccoli and some green beans, as that’s what we had at the time.
Boil the noodles as per package instructions, don’t overcook. Immediately drain and rinse in cold water to stop the cooking and to prevent them from sticking together.
In a large mixing bowl, make the dressing using all the remaining ingredients. I didn’t add any salt, as the soy sauce was sufficient for us, but feel free to season to taste with salt and black pepper.
Stir in the noodles and the vegetables and let it sit for at least 30 minutes before serving, to give the flavours some time to get to know each other.
The left overs keep well in containers for upto 2 days.