FRESH & TASTY COLD SOBA NOODLE SALAD

Nothing quite beats a delicious Soba Noodle Salad. They're often rare to find out and about but when you find one, with the perfect dressing - Oooh wee it's a jolly good feeling, one you want to bottle up & come back to meal after meal. And so with the emphasis on food & sharing around Christmas, I wanted to do exactly that. Share one of my favourite Soba Noodle Salad recipes so that you too, can relish in these flavours & treat your tastebuds (and others!) this festive season. 

Because if it's not clear already, I'm just not a fan of Potatoes. And if there's any day that Potatoes REALLY come to shine, it's on Christmas. As a Vegetarian, my Potato intake on Christmas Day generally Sky rockets to the same amount I may eat in an entire year. So, here I am, sharing some of my favourite Vegetarian Recipes to mix things up on the Christmas Table this year and get create with the Veges on offer! Who knows, maybe Uncle John may just open his tastebuds up enough to know that not all salads are the same!

A Good Noodle Salad (Or any salad for that matter) is key to the dressing. Making sure there's enough flavour for the noodles to soak it up but not too much that it overpowers the fresh vege flavours. We think this one is pretty tight.. And if you have any others we must know about, PLEASE get in touch! 

DRESSING:

• Juice of half a lime (full lime if the lime is small or less juicy)
• 1 Tbsp minced ginger
• 2 tsp sesame oil , plus more for coating noodles
• 1.5 Tbsp soy sauce (use tamari for gluten-free, coconut aminos for soy free)
• 1 Tbsp rice vinegar
• 1 Tbsp maple syrup
• 2 tsp asian chilli sauce (Sambal oelek) or Sriracha or other hot sauce to taste

INGREDIENTS

• 200gm (8 oz) Soba noodles, Otherwise known as buckwheat soba. You could also use rice noodles for a gluten-free option
• 1 red Pepper thinly sliced (The key to a good Soba Noodle Salad is the way that the Veges have been thinly sliced)
• 1 cup Matchstick sliced carrots
• 5 Spring onions chopped in 2-3 cm and then sliced lengthways 
• 1 zucchini or cucumber thinly sliced
• Sesame seeds 
• 1 Cup of Fresh Herbs such as Coriander or Mint.
• Crushed roasted peanuts or cashews for Garnishing *optional
• optional additions: edamame beans , baked tofu, other crunchy veggies etc.

METHOD

1. Mix the dressing ingredients in a bowl. Taste and adjust sweet, heat, or tanginess (lime/lemon). Chill for 15 mins.
2. Cook the noodles according to instruction on the package. (Simmer in boiling water for 4 to 5 mins for the wheat + buckwheat soba). Drain and rinse with cold water.
3. Add the noodles to a bowl and add a tsp of oil or sesame oil and toss to coat.
4. Add the Chopped veggies and half of the Spring onions to the bowl.
5. Drizzle the dressing over the Noodles / Veges and toss well.
6. Taste and adjust. Add salt or soy sauce for saltier, a bit more sweetener if needed, lime or vinegar for tang.
7. Garnish with Spring onions, crushed nuts (optional) and sesame seeds (optional). Chill and serve.

Enjoy! I hope you love this delicious version of a Salad as much as I do. I would love to hear your thoughts either in the comments below or via Email. If you're looking for other Vegetarian Recipe ideas, check out the other Salad ideas I have shared here this month. 

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