Ginger soba noodles

Ginger soba noodles

By
From
The Art Of The Larder
Photographer
Mike Lusmore

Best served icy cold, with the buckwheat noodles soaking up the gingery lime and sesame dressing. Any leftover cold roast chicken, beef or pork would be terrific here, or tofu too, but mostly I make this as is. Especially good in a lunchbox, stored in the fridge.

Ingredients

Quantity Ingredient
200g soba noodles
1 tablespoon groundnut, sunflower or vegetable oil
1 large lime (or 2 small), juiced
3 tablespoons sesame oil
1 tablespoon soy sauce
1/2 teaspoon brown sugar
2cm fresh ginger, grated
3 tablespoons sesame seeds
3 - 4 spring onions, finely sliced
ice cube, per serving (optional)

Method

  1. Cook the noodles as per the packet instructions. Drain, then cool under a running tap. Drain again, and douse with the groundnut oil to prevent them from clumping together.
  2. In a bowl, mix the lime juice, sesame oil, soy sauce, sugar and ginger.
  3. Toast the sesame seeds in a dry frying pan over a moderate heat until golden.
  4. Add the dressing to the cold noodles and mix well.
  5. Serve the noodles with the spring onions and sesame seeds scattered over the top. Pop on an ice cube, if liked, for extra coldness.
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