Soba Noodle Salad Recipe

Soba noodles are made with buckwheat, giving this Asian salad of kale, peas and seaweed a lovely depth of flavour

Serves 4

Ingredients

• 300g soba noodles
• 100g kale, stalks removed, leaves shredded or torn
• 150g sugarsnap peas, topped and tailed, halved lengthways
• 3 carrots, peeled and sliced into ribbons (use a vegetable peeler)
• 2 spring onions, trimmed and finely chopped
• 3cm piece of fresh root ginger, peeled and finely sliced
• 1 tbsp sesame oil
• 1–2 tsp rice vinegar
• 1–1½ tbsp soy sauce
• Juice of ½ lemon
• 1 sheet of nori seaweed, finely sliced (optional)
• Sea salt and freshly ground pepper

Method

1. Cook the soba noodles according to the packet instructions. When almost cooked, add the kale, sugarsnaps and carrots to the pan to blanch. Drain once the noodles are tender.

2. Add all the remaining ingredients to the noodle mixture, season with a little salt and pepper, stir well and serve.