Szechuan Salad with Soba Noodles

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Szechuan Salad with Soba Noodles 542a2adefbc0335c3026a8cb_soba.png

Ingredients card / Shopping list

270g Hakubaku soba noodles
40ml Tamari
40ml Sesame oil
10ml Rice wine vinegar
7g Sugar
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)

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Recipe By: Hakubaku

Serves 4 adults

Introduction


Method

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).

STEP THREE:SALAD
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.

STEP FOUR:SERVING
Arrange the szechuan salad on a serving platter.
Sprinkle with sliced spring onion and carrot.