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SOBA NOODLES WITH SESAME SEEDS

SOBA NOODLES WITH SESAME SEEDS

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Serves: 4 as part of a meal

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  • Express Recipe
  • Gluten Free
  • Nigella Recipe
  • Vegetarian

I love the Japanese way of eating cold noodles: I just lift a bowl to my face, fork furiously and slurp. If you want to make these part of a meal, then know that they go wonderfully well with salmon: just get some fillets, sear them in a hot pan, leaving the interior fleshily coral. But I love eating these as they are, in huge quantities and - preferably - alone. Because they're served cold, you can profitably keep leftovers for midnight fridge-raiding later. Boxed into foil containers, they are the perfect, if unconventional, food to take along for a picnic.

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Ingredients

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  • 75 grams sesame seeds
  • salt
  • 250 grams soba noodles
  • 2 teaspoons rice wine vinegar
  • 5 teaspoons soy sauce
  • 2 teaspoons honey
  • 2 teaspoons Asian sesame oil
  • 5 spring onions
FOREVER SUMMER

As featured in

FOREVER SUMMER

Method

  1. Toast the sesame seeds in a dry pan over a high heat until they look golden brown, and tip them into a bowl.
  2. Bring a large pan of water to the boil and add some salt. Put in the soba noodles and cook them for about 6 minutes (or according to packet instructions) until they are tender but not mushy. Have a bowl of iced water waiting to plunge them into after draining.
  3. In the bowl you are going to serve them in, mix the vinegar, soy sauce, honey and oil. Then finely slice the spring onions and put them into the bowl with the cooled, drained noodles and mix together thoroughly before adding the sesame seeds and tossing again.
  4. Leave the sesame seed noodles for about half an hour to let the flavours develop, although this is not absolutely necessary or sometimes even possible.

Additional information - for gluten free check that the soba noodles are 100% buckwheat.

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  • I've been dreaming of this recipe for quite a while, perhaps a couple of years actually 'cos in Veneto it is practically impossible to find soba noodles, today finally i found them but they were not the pure buckwheat noodles but wheat and buckwheat ones made in china, unfortunally not the top notch, but i was ecstatic that i even managed to get these, of course i couldn't expect to find te-uchi.. I followed the recipe by letter except for the amount of the sesame seeds: 75gr seemed excessive to me to this quantity of noodles so i cut it down to some 15-ish or a bit more gr, well, it's been wonderful, yummy, lovely, superb! It's a wonderful dish, i guess in summertime off the fridge it must be a delight, i let it stand for more than three quarters of an hour before tasting, i love it!

    Posted by scarpina on 16th Mar 2012 at 21.52