Soba Noodle Salad

Domini Kemp Baked Seabass, ginger and spring onion with Soba noodle salad.Photograph: Aidan Crawley

Domini Kemp Baked Seabass, ginger and spring onion with Soba noodle salad.Photograph: Aidan Crawley

Sat, Sep 19, 2015, 01:00

   
  • Serves: 8
  • Cooking Time: 45 mins
  • Course: Side Dish
  • Cuisine: Japanese

Ingredients

  • (serves 8)
  • Salad
  • 100g soba noodles.
  • 2 carrots
  • 2 courgettes
  • ½ red cabbage
  • 100g mangetout
  • bunch spring onions
  • Dressing
  • 3 tbsp tamari
  • 3 tbsp lime juice (2 limes)
  • ½ tsp cayenne pepper
  • 25g sesame seeds – for sprinkling over
  • salt & pepper
  • You can really play loose and fast with the prep for this salad, but the one thing it mustn’t be is chunky. First up, cook the noodles in plenty of boiling water (they’re quite starchy) for five minutes before rinsing well in cold water.
  • I have a spiraliser, but if you don’t, just use a peeler, julienne peeler or food processor to grate your veg and otherwise transform it from raw veg into ribbons or grated veg. In a large bowl, make the dressing before adding in just the grated/spiralised cabbage and letting it ‘wilt’ for about 30 to 45 minutes before adding in the rest of the raw ingredients and tossing well to mix up those flavours. Serve with the seabass.
  • Food cooked and styled by Domini Kemp and Gillian Fallon

Method

You can really play loose and fast with the prep for this salad, but the one thing it mustn’t be is chunky. First up, cook the noodles in plenty of boiling water (they’re quite starchy) for five minutes before rinsing well in cold water.

I have a spiraliser, but if you don’t, just use a peeler, julienne peeler or food processor to grate your veg and otherwise transform it from raw veg into ribbons or grated.

In a large bowl, make the dressing before adding in just the grated/spiralised cabbage and letting it “wilt” for 30-45 minutes before adding in the rest of the raw ingredients and tossing well to mix up those flavours. Serve with the sea bass.