Soba is one of my family's favourite noodles and I usually make it when I am pressed for time and cannot cook a full Chinese meal with dishes and soup.
This flavourful and easy to do Soba Salad from Gordan Ramsay was our dinner on a Sunday evening when we came home fairly late and I had to whip up something real quick.
The mix of sauce gave the noodles and vegetables a lovely refreshing, yet light, flavours. I served this together with some sushi for a light and healthy Japanese dinner.
Soba Salad (4 servings)
Recipe by Gordon Ramsay
- 300g soba noodles
- 100g kale, stalks removed, leaves shredded or torn (I used Chinese Kai Lan)
- 150g sugarsnap peas, topped and tailed, halved lengthways (I replaced with frozen corn)
- 3 carrots, peeled and sliced into ribbons (use a vegetable peeler)
- 2 spring onions, trimmed and finely chopped
- 3cm piece of fresh root ginger, peeled and finely sliced
- 1 tbsp sesame oil
- 1–2 tsp rice vinegar
- 1–1½ tbsp soy sauce
- Juice of ½ lemon
- 1 sheet of nori seaweed, finely sliced (optional)
- Sea salt and freshly ground pepper
- White sesame seeds for topping (my own addition)
- Cook the soba noodles according to the packet instructions. When almost cooked, add the kale, sugarsnaps and carrots to the pan to blanch. Drain once the noodles are tender.
- Add all the remaining ingredients to the noodle mixture, season with a little salt and pepper, stir well and serve.