Hakubaku’s Toshikoshi Soba Salad

Serves: 4

Style: Salad

Difficulty: Medium


270g Hakubaku Organic Soba noodles
1 Barbeque chicken, shredded
1 bunch Asparagus
2 tbsp Sesame seeds, toasted
8 tbsp Chilli Soy sauce, recipe below

Chilli Soy Sauce
4 tbsp Mirin
1/2 tbsp Sugar
1/2 tbsp Brown vinegar
3/4 tsp Chilli, from a jar, or to taste
1/4 tsp Ginger, from a jar or to taste
Juice of one lemon, add gradually to taste
1 1/2 tsp Sesame oil
1 1/2 tsp Balsamic vinegar
3 1/4 tbsp good Soy sauce
1 tsp white wine vinegar
1 tbsp oil, vegetable or canola

Hakubaku’s Toshikoshi Soba Salad


To make Chilli Soy Sauce

Combine all ingredients in a bowl and stir well, or place in a jar with a tight fitting lid and shake well.

To make the Salad

1. Cook noodles as per packet directions. Drain and rinse under cold running water. Set aside.
2. Blanch asparagus in boiling water for 2 minutes, then plunge into cold water.
3. Cut asparagus spears into short lengths on an angle.
4. Toss chicken, asparagus and sesame seeds through the noodles.
5. Dress with Chilli Soy sauce.

Eat on New Year’s Eve to move away from the hardships of the old year and to enter the new year afresh.


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