Soba noodle salad
75 g soba noodles
75 g beansprouts
3 Tbs wakame (sea vegetable)
5 g hijiki (dried seaweed)
5 tsp vegetable oil
1 large dash of soy sauce
1 carrot, julienned
75 g beansprouts or chopped cabbage or veg of your choice
1 green onion, chopped
Dressing:
1 part lemon juice
1 part soy sauce
1/2 part sesame oil
1 Reconstitute the seaweed by placing each, separately, in cold water for 10 minutes. Drain and chop the wakame. Drain the hijiki and then fry it briefly in hot oil. Add a dash of soy sauce and let the hijiki soak it up.
2 Cook the soba noodles in boiling water as per the packaging, usually around 5 minutes. Tip the noodles into a sieve and wash under cold running water, agitating the noodles to get rid of the starch. Allow to drain.
3 Mix all the salad ingredients in a bowl and pour just enough dressing on top to coat the salad without leaving puddles. Serve immediately.
You can leave out the seaweed if you want, just put in some watercress or maybe baby spinach leaves instead.
It's occurred to me now that a sprinkling of sesame seeds on top would be quite nice. I'll have to make it again now! At least it uses up half a lemon ;)
75 g soba noodles
75 g beansprouts
3 Tbs wakame (sea vegetable)
5 g hijiki (dried seaweed)
5 tsp vegetable oil
1 large dash of soy sauce
1 carrot, julienned
75 g beansprouts or chopped cabbage or veg of your choice
1 green onion, chopped
Dressing:
1 part lemon juice
1 part soy sauce
1/2 part sesame oil
1 Reconstitute the seaweed by placing each, separately, in cold water for 10 minutes. Drain and chop the wakame. Drain the hijiki and then fry it briefly in hot oil. Add a dash of soy sauce and let the hijiki soak it up.
2 Cook the soba noodles in boiling water as per the packaging, usually around 5 minutes. Tip the noodles into a sieve and wash under cold running water, agitating the noodles to get rid of the starch. Allow to drain.
3 Mix all the salad ingredients in a bowl and pour just enough dressing on top to coat the salad without leaving puddles. Serve immediately.
You can leave out the seaweed if you want, just put in some watercress or maybe baby spinach leaves instead.
It's occurred to me now that a sprinkling of sesame seeds on top would be quite nice. I'll have to make it again now! At least it uses up half a lemon ;)
Comments
 | 7:29pm January 31 2008sylvia said: (reply to comment #50722) I can't get black sesame seeds here at all :( Maybe I'll mail order them in along with my seaweed. Anything light is fair game! |
| 3:15pm February 1 2008sylvia said: (reply to comment #50722) Yay! I decided I may as well place an order for my Japanese stuff anyway and sure enough, they have "roasted black sesame seeds" so I've ordered some. *bounce* |
PS: you could use regular or black sesame seeds as a garnish.