Sesame Noodle Salad

Prep time: 25 mins | Serves: 4

Ingredients: ‍ ‍

• 250g soba noodles

• 150g carrot, cut into thin strips

• 150g courgette, cut into thin strips

• 3 sheets nori seaweed (approx. 10g), finely sliced

• 50g spring onions, finely sliced

• 20g sesame seeds, toasted

For the Dressing:

• 40g sesame oil

• 30g soy sauce

• 20g rice vinegar

• 15g honey

• 10g fresh ginger, grated

• 5g garlic, finely grated

• 2g chilli flakes (optional)

• 2g freshly ground black pepper

Method:

1. Cook the soba noodles according to packet instructions until just tender.

2. Drain and rinse under cold water to stop the cooking and remove excess starch. Drain thoroughly.

3. Place the cooled noodles into a large bowl and gently loosen them with your hands or tongs.

4. Add the carrot, courgette, sliced nori and spring onions.

5. In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, honey, ginger, garlic, chilli flakes and black pepper until well combined.

6. Pour the dressing over the noodles and toss thoroughly to coat everything evenly.

7. Sprinkle over the toasted sesame seeds and give a final gentle mix.

8. Allow to sit for 5–10 minutes so the flavours can develop.

9. Serve chilled or at room temperature.

Storage:

Store in an airtight container in the refrigerator for up to 2 days. Toss before serving as the dressing may settle.