serves 4
difficulty Moderate
  • large saucepan
  • jar
write-up Write Up
250 g 1 pkt 250 g (1 pkt) 100% buckwheat soba noodles  
  1. to cook the noodles bring a large saucepan of water to the boil over a high heat. break the noodles in half and carefully place in the water.
  2. when the water returns to the boil add a cup of cold water; repeat this step when the water comes to the boil again.
  3. then simmer vigorously for about 4-5 minutes, until the noodles are ‘al denté’ . drain and rinse well under cold water then place in a bowl and cover with cold water.
  1 whole 1 whole lime (zest and juice)  
  1. to make the dressing put the ingredients in a jar, add the coriander stems and screw the lid on tightly. shake well to combine.
  1 tbsp 1 tbsp finely grated ginger  
  1 tbsp 1 tbsp thin honey  
  1/2 tsp 1/2 tsp sea salt  
  1 tbsp 1 tbsp mirin  
  1 tbsp 1 tbsp organic toasted sesame oil  
  3 tbsp 3 tbsp organic tamari  
  1 whole 1 whole lebanese cucumber (julienned)  
  1. to assemble the salad drain the noodles and add half the dressing. toss with the cucumber, shallots and chilli and most of the sesame seeds and coriander leaves. taste and adjust dressing and seasoning.
  2. arrange on a platter or in individual bowls and garnish with remaining sesame seeds and coriander leaves.
  2 whole 2 whole shallots (finely sliced)  
  1 whole 1 whole long red chilli (deseeded and julienned)  
  2 tbsp 2 tbsp black sesame seeds (toasted)  
  1/2 bunch 1/2 bunch coriander (leaves picked and stems finely chopped)