Sesame Soba Noodle Salad

Ingredients

• 300g dried soba noodles
• 200g frozen edamame, cooked and podded
• 1 cucumber, shaved into ribbons
• 2 carrots, julienned
• 4 spring onions, sliced on the bias
• 3 tbsp tahini
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 2 tsp honey or maple syrup
• 2cm ginger, grated
• 2 tbsp toasted sesame seeds

Instructions

1. Cook the soba

   Boil the noodles in unsalted water for the time on the packet, usually 5–7 minutes. Taste early — soba goes from perfect to mushy fast.

2. Rinse cold

   Drain and rinse under cold running water, rubbing the noodles with your hands for a full minute until the water runs clear and they feel slippery, not sticky. Drain very well.

3. Whisk the dressing

   Combine the tahini, soy, rice vinegar, sesame oil, honey and ginger. Add 2–3 tbsp cold water and whisk until it is pourable and glossy.

4. Toss

   Combine the noodles, edamame, cucumber, carrots and most of the spring onions with the dressing. Chill 20 minutes, then finish with sesame seeds and the remaining spring onion.