Summer days. Soba noodle salad.

Summer? Stephanie A calls this Autumn buckwheat noodle salad but hey. I’m in Geneva and summer here is pretty much autumn back home. Perfect picnic food, I quite often make it with the Japanese spinach dish in the previous post. It is one of those vegetarian dishes that the carnivores won’t even notice is lacking. Not that it couldn’t easily have some chicken (meat to taste) added to it at the end.


225g soba noodles, cooked
2 tbsp dark soy sauce
4 tbsp red rice vinegar
1 tbsp sesame oil
1tbsp mirin
half teasp finely chopped ginger
half a teasp finely chopped garlic
finely chopped fresh chilli to taste

garnish: 2 tbsp finely chopped spring onion


The noodles: bring water to the boil, add noodles. When water comes back to the boil add a cup of cold water; repeat this step. Drain, run cold water through the noodles, drain. Put in fridge to chill.

Mix everything else. Toss carefully with the noodles, serve on individual plates, garnished with spring onion.

recipe from Stephanie Alexander The Cook’s Companion


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