Ingredients
- Rice vinegar 2 tbsp
- SpinneysFOOD fresh coriander 1½ tbsp
- Cucumbers 3
- Sesame seeds 2 tbsp
- Honey 2 tsp
- Sichuan peppercorns ½ tbsp
- Soy sauce 2 tbsp
- Soba noodles 200g
- Sesame oil 3 tsp
- Edamame 200g
Equipment
- Large pot 1
Nutrition (Per serving)
- Calories 600
- Fat 16g
- Saturates 2g
- Protein 20g
- Sugars 5g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Chilled soba noodle salad with spring onion and sesame oil
Japanese 15 Mins Prep · 10 Mins Cook
- Place the soba noodles in a large pot of salted boiling water and cook for 2-3 minutes, or until al-dente.
- Scoop them out using a slotted spoon, reserving the pot of water, and drop the noodles into iced water.
- Drain and toss in 2 tsp sesame oil, then refrigerate.
- Blanch the edamame beans in the pot of reserved boiling water and cook until bright green, about 2-3 minutes.
- Refresh in iced water and toss in the sesame oil.
- To make the dressing, combine all the ingredients.
- Divide the noodles between our bowls and top with the edamame beans, sesame seeds, spiralised cucumber and coriander.
- Drizzle the dressing over the noodles and serve chilled.