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.
Refreshing Soba salad in Korean style
for a 2 persons’ share
Prep & cook time 10-15 mins
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
1-Make sesame oil dressing.
Pour soya sauce, sesame oil, chilli powder and lemon juice all in a bowl and mix well. Set aside.
Cook the Japanese soba according to the package’s instructions.
Cut and wash vegetables to remove impurities. Drain off excess water, using a salad spinner if available.
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.
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.
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.
Share your photos
I hope you find something you like on Geri&Plates – if you happen to try any of my recipes, don’t forget to tell me how it turned out. I’m all ears!! Drop me a message below or it’ll be great if you share a picture of it on my Facebook page or tag it to #sharewithgeri on Instagram.
Subscribe to my newsletter!
Now coming your way EVERY WEEK – so don’t miss my easy-to-make recipes, useful how-to techniques and free giveaways.
SIGN UP today!