Japanese Soba Noodle Salad

 

SAMSUNG CSC

The summer has returned briefly in Berlin and it is making me crave for light, tasty dishes, especially salads. This could be made with baby spinach or shredded raw broccoli or you could add carrot and courgettes. I like to use the baby cucumbers as they are the only ones I really like but I still take out any seeds so it is not watery. Although it is not to everyones` taste, I think the seaweed is essential for that real Japanese flavour and it is very healthy. You can buy bags of dehydrated wakame in Asian supermarkets. You only need a tablespoonful of dried seaweed to make a large handful when it is rehydrated. To make a full meal, grilled or fried tofu marinated in teriyaki sauce would work really well.

Serves 2 as a main dish or 4 as a side dish

Ingredients

100g of uncooked soba noodles

A handful of finely shredded, raw, white cabbage

A handful of finely chopped cucumber

A handful of rehydrated wakame, roughly chopped

A handful of fresh coriander finely chopped

A tablespoon on sushi vinegar

A tablespoon of light soya sauce

A dessertspoonful of sesame oil

Half a chilli finely chopped (to taste)

A tiny amount of crushed garlic

Half a thumbnail size piece of fresh ginger finely chopped

A tablespoon of toasted sesame seeds for garnish

Cook the soba noodles briefly for about 3-4 minutes so they still have a bite. Refresh in cold water. Mix all of the raw vegetables and noodles in a large bowl. Make up the dressing with the remaining ingredients. Pour the dressing onto the salad and mix well. Sprinkle on the sesame seeds to finish.

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