Szechuan Salad with Soba Noodles
SERVES: 4 DIFFICULTY: Medium
270g Hakubaku soba noodles
40ml Sesame oil
10ml Rice wine vinegar
2ml Chilli oil
1 Red bell pepper (finely sliced)
5 Spring onions (finely sliced, diagonally)
2 medium Carrots (julienned)
1 small handful Baby spinach leaves (shredded)
STEP ONE:SOBA NOODLES
Cook noodles according to packet instructions.
Drain, then refresh under cold running water.
Place noodles in a large bowl and then set aside.
STEP TWO:SZECHUAN MARINATED NOODLES
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).
Three 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.