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Refreshing Soba salad in Korean style

Here’s another way to eat your soba noodles. No more slurping through dip sauce, instead toss them in a salad bowl together with some asian flavour of soya sauce and sesame oil dressing – a new, quick and easy, contemporary way to eat this all-time favourite.

Though still very much in favour of the old-fashioned way of eating, this starter delightfully took me by surprise with its light yet flavourful, refreshing taste. The rich umami in soya sauce and the distinctive sweet nutty fragrant from the sesame oil delectably complimented the noodles. I couldn’t simply stop, not till everything was cleared on the plate._DSC7483

Refreshing Soba salad in Korean style

for a 2 persons’ share
Prep & cook time 10-15 mins
431kcal

What You Need

320g of  Soba noodles, fresh or dry (I used 100% soba noodles) 
1 packet of baby leaves (25g)
1/2 packet of Japanese mustard, Mizuna 水菜 approx.100g (optional)

For Sesame oil dressing

2 Tbsp of Korean sesame oil
2-3 Tbsp of Usukuchi light soya sauce
1 Tbsp of lemon juice
2-3 pieces of lemon slices
1 Tbsp of roasted sesame seeds
1 tsp of Korean chilli powder

1-Make sesame oil dressing.

Pour soya sauce, sesame oil,  chilli powder and lemon juice all in a bowl and mix well. Set aside.instruction 1

2-Cook noodles.

Cook the Japanese soba according to the package’s instructions.

3-Wash vegetables.

Cut and wash vegetables to remove impurities. Drain off excess water, using a salad spinner if available. Instruction 3

4-Put noodles and vegetables together. 

With noodles, put the green vegetables in a large bowl. Mix them together as you add in the sesame oil dressing and lemon slices. Give it a good toss, ensuring the sesame oil dressing blends nicely with the noodles and vegetables.  Lastly, sprinkle some grated sesame seeds on top.Instruction2

5-Serve immediately.

Try to make this dish just before the meal begins. The noodles and vegetables tend to get a little soggy after leaving aside for a while._DSC7482

This is an absolute must-go-for if you’re looking for something quick and easy. For those of you who may be sensitive to wheat flour, you can easily turn this into a complete vegan, gluten-free dish just by using 100% buckwheat soba noodles.

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