As featured on Verily magazine!
Soba noodles are a great option for anyone who can’t tolerate gluten, and this cooling salad is a fantastic way to show off their versatility. The ribbons of fresh cucumber offer fantastic hydrating benefits for when a hot noodle dish is just too much, and the noodles themselves provide long-lasting energy to keep you full while you’re out enjoying the fresh air. Perfect served on its own as a light lunch, or with tofu/tempeh for a refreshing supper.
85g soba noodles
¼ of a cucumber
Preparation time: 15 minutes
- Bring a pan of water to the boil, then add the soba noodles and stir so that they are all submerged. Place the pan on a lower heat and simmer for 5-6 minutes. Meanwhile, in a small pan dry-fry a generous teaspoon of sesame seeds to toast them this process releases a much more intense flavour and will only take around 30 seconds.
2. Once cooked, drain the noodles and rinse thoroughly under cold water to stop them sticking together and becoming a hot mess. Use your hands in a colander to wash them until the water runs clear, then set aside.
- Using a vegetable peeler, slice off ribbons of the cucumber and stir these through the noodles. Add a dash of lemon juice and tamari to taste, mixing thoroughly to distribute their tangy flavours. Sprinkle the sesame seeds over the top and serve immediately, or alternatively refrigerate it for a few hours until required.