Soba noodle salad with sesame-ginger
dressing
Serves 4
A Japanese-inspired salad with soba
noodles, avocado, mushrooms, toasted sesame seeds and sweet red
pepper coated in a flavorful sesame-ginger dressing.
2 tablespoons sesame seeds
6 oz (170g) dried soba noodles
3 tablespoons Japanese soy sauce
1 tablespoon shiro miso (white miso)
1 tablespoon rice vinegar
1 tablespoon finely grated fresh ginger
1 teaspoon superfine (caster) sugar
1 teaspoon toasted sesame oil
1 tablespoon water
4 button mushrooms — thinly sliced
1 avocado — cut into small cubes
½ red pepper — diced
2 scallions — thinly sliced on diagonal
TOAST the sesame seeds in a pan over
medium heat, stirring regularly, until golden brown. COOK the
noodles in a pot of boiling water for 4 minutes. RINSE under cold
water, drain and set aside. PLACE the soy sauce, miso, rice vinegar,
ginger, sugar, sesame oil and water in a jar with screw-top lid and
shake well. PLACE the noodles, vegetables and sesame seeds in a
large bowl, drizzle over the dressing and toss gently until
thoroughly combined.
Variation: You can toss cooked peeled shrimp, shredded roast
chicken or pan-seared scallops directly into the salad to turn it
into a complete balanced meal in its own right.
Serving ideas: This salad makes a great meal paired with
chicken, seafood or grilled marinated tofu. Oily fish like tuna or
salmon (smoked, grilled, pan-fried, steamed or poached) are also a
beautiful match.
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