Soba Salad

Ingredients

• Soba Noodles 200g
• Sugar Snap Peas handful
• Carrot, julienned 1 medium
• Kale, finely sliced 2 large leaves

• Sesame Oil 2 tbsp
• Soy Sauce 2 tbsp
• Mirin 1 tbsp
• Lemon Juice ½ lemon
• Fresh Ginger, grated 1 tsp

• Green Onion, sliced 2 stalks
• Dried Seaweed (nori/wakame) small handful
• Sesame Seeds to taste

Method

1. Cook the soba. Boil noodles per package instructions (usually 4–5 min). Drain and rinse under cold water immediately — this stops the cooking and keeps them from sticking.
2. Prep the veg. Slice the snap peas diagonally. Julienne the carrot. Finely slice the kale — massage it briefly with a pinch of salt to soften it slightly.
3. Make the dressing. Whisk together sesame oil, soy sauce, mirin, lemon juice, and grated ginger in a small bowl.
4. Combine. Toss the soba noodles and vegetables together in a large bowl. Pour over the dressing and toss well to coat everything.
5. Garnish and serve. Top with sliced green onion, seaweed, and sesame seeds. Serve immediately or chill for up to a few hours — the noodles absorb more flavour as they sit.