Szechuan Salad with Soba Noodles
SERVES: 4 DIFFICULTY: Medium COOKING TIME: 4 minutes
As spicy as you like it is how you make it
INGREDIENTS
270g Hakubaku Organic Soba
40ml Tamari
40ml Sesame oil
10ml Rice wine vinegar
1 tsp Sugar
1-2 tsp Chilli oil (or to taste)
1 Red capsicum (bell pepper) (finely sliced)
5 Spring onions (finely sliced, diagonally)
2 medium Carrots (julienned)
1 small handful Baby spinach leaves (roughly chopped)
METHOD
- Cook noodles according to packet instructions. Drain, then refresh under cold running water. Place noodles in a large bowl and then set aside.
- Reserve one tablespoon of the tamari and the sesame oil. Combine the remaining tamari and sesame oil with the rice wine vinegar, sugar and chilli oil in a small bowl.
- Pour marinade over noodles and gently toss to coat. Place marinated noodles in fridge for at least 2 hours (the noodles can be marinated for up to 24 hours).
- Before serving, bring marinated noodles to room temperature. Add the remaining tamari and sesame oil.
- Reserve some of the sliced spring onion and carrot (for garnish).
- Add all the remaining vegetables to the marinated noodles. Toss well to coat and set aside in fridge.
Arrange the Szechuan salad on a serving platter. Sprinkle with sliced spring onion and carrot.
Enjoy!
