Sesame Soba noodle salad (Gluten-free)

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Soba noodles are made with buckwheat and are therefore perfect for gluten-free meals. This salad goes particularly well with BBQ or Asian-style dishes

Ingredients: (Serves 2)

For the salad

  • 50g Buckwheat Soba Noodles (ensure you use 100% Buckwheat soba for Gluten Free)
  • 1 small cucumber
  • 1/2 small red capsicum (or 1 whole baby red capsicum)
  • Handful of beanshoots or beansprouts
  • 1 – 2 teaspoons of black sesame seeds, lightly toasted
  • Handful of coriander leaves

For the dressing:

  • Juice of half a lemon
  • ½ tablespoon sesame oil
  • ½ tablespoon olive oil
  • 1 teaspoon brown rice vinegar
  • ½ tablespoon of fish sauce
  • 1 teaspoon brown sugar
  • ½ teaspoon crushed garlic
  • ½ teaspoon minced ginger
  • ½ red chilli, sliced and seeds removed
  • 1 spring onion, just the white part, sliced finely

 

Method:

  • Boil some water and cook the Soba noodles for 4 -5 mins. Drain and refresh in iced or cold water. Drain again and set aside
  • To make the dressing, add all wet ingredients into a bowl and mix. You may need to add a few drops of boiling water to help dissolve the sugar. (Often different sesame oils, olive oils and rice vinegars are quite different in strength, so taste the dressing at this point and adjust levels if required)
  • Add the sliced chilli and sliced spring onion to the dressing and leave in the fridge for at least ½ an hour
  • Meanwhile, slice the cucumber into thin slices about 1 inch long. Dice the red capsicum finely.
  • Quickly toast the sesame seeds in a dry frypan.
  • Slice the coriander
  • Arrange your soba noodles into a shallow bowl. Top with cucumber, capsicum, beanshoots or sprouts and coriander.
  • Sprinkle seasame seeds over the top
  • Spoon dressing over evenly, making sure you get all the chilli and spring onion (Serve as soon as possible to ensure the soba noodles do not go soggy)