Okay. So. Sesame oil. I need to tell you how much I am loving this stuff right now. I have only been cooking with it for a couple of years but it’s now an ingredient that I can’t be without. I simply love the sweet, nutty flavour it gives and it’s a wonderful addition to dressings, sauces and marinades. And I had no idea how good it is for you! I have been doing some research into this magical oil and it is apparently great for your bones, lowers your blood pressure and boosts your metabolism. Check out this article. The flavour in sesame oil is so powerful – just a couple of drops are enough to pack punch. Like it does in this soba noodle salad.
Just look at those vibrant colours, would you? Vegetables have never looked so appealing. Eating this salad makes me feel so smugly healthy (a rare feeling for me), and it’s super easy and very quick to make. The most time consuming part is preparing the vegetables, but even that only takes about 15 minutes. Once you’ve done that, the rest just comes together. Noodles, veggies, dressing and some sesame seeds to top it off. One bowl, one satisfied stomach.
This noodle salad is a great accompaniment to your favourite protein – I often make it to serve with a piece of chicken, a steak or some fish – but it could also be a great vegetarian meal on its own. When I make this salad as a side for two of us, we get two decent servings for lunch the next day as well. And let me tell you this dish holds up just as well the next day. One of the great things about soba noodles is that they can be eaten hot or cold. I love this salad just as much the next day straight from the fridge as I do when it’s fresh. The flavours seep further into the noodles the longer it sits and it’s so delicious. It’s that good ol’ sesame oil working its magic.
I hope you enjoy making and eating this soba noodle salad. It’s become a staple in my house and it could be a winner in yours too.
Bon appetit!
Soba noodle salad
180g soba noodles
3 carrots
250g snow peas
1 large red capsicum
3 tbsp finely chopped chives
DRESSING
1/4 cup soy sauce
2 tbsp extra virgin olive oil
2 limes, juiced
1 red chilli, finely chopped
2 tbsp sesame oil
1 tbsp honey
1 tbsp mirin seasoning
2 tbsp sesame seeds
- Cook the soba noodles according to packet directions, then set aside.
- Slice the ends off the snow peas, then slice in half diagonally.
- With a vegetable peeler, slice the carrots into thin ribbons.
- Slice the capsicum into thin strips.
- To make the dressing, whisk the soy sauce, oil, lime juice, sesame oil, honey and miring seasoning in a small jug.
- Combine noodles and vegetables in a large bowl, then pour over the dressing. Toss to combine.
- Divide the salad into bowls and top with sesame seeds to serve.
The Girl Who Ate The World 