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Cold soba noodles with beansprouts, soy and ginger

Karen Martini
Karen Martini

This noodle dish is so cool and cleansing. I love the simplicity but you can dress it up with some torn nori, sesame seeds, pea shoots, diced avocado or shredded chicken.

Cold Soba noodles with beansprouts, soy and ginger. Styling by Caroline Velik.
Tasty cold soba noodles with beansprouts, soy and ginger. Styling by Caroline Velik. Photo: Marcel Aucar

Ingredients

270g packet soba noodles

2 big handfuls beansprouts

1/2 small clove garlic, finely grated

6cm piece ginger, finely grated

2 pinches sugar

120ml light Japanese-style soy sauce

1 lemon, juiced

1 tsp sesame oil

40ml extra virgin olive oil

2 spring onions, finely sliced

pickled ginger to garnish

 

Method

1. Cook the noodles according to the packet instructions, drain, then immediately chill in iced water. Drain again.

2. Blanch the beansprouts for a few seconds in boiling water. Drain and gently squeeze out any moisture.

3. For the dressing: in a large bowl combine the garlic, ginger, sugar, soy, lemon juice, sesame oil and olive oil.

4. Toss the noodles through the dressing and divide between your bowls. Scatter over the spring onion and some pickled ginger and serve.

Drink: Green tea

Main ingredient:
Noodles
Cuisine:
Japanese
Course:
Starter/Entree, Side Dish, Lunchbox
Occasion:
Midweek dinner

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