Recipe Soba salad
Light, colorful and full of freshness, this soba salad is a fresh dish inspired by Japan. Buckwheat-based soba noodles are combined with crisp vegetables, creamy avocado and a wasabi and ginger vinaigrette. Perfect for sunny days or to accompany sushi and sashimi, it can be prepared in just a few minutes and eaten well chilled to reveal all its flavors.
- Prep Time
- 10 minutes
- Cooking Time
- 2 minutes
- Servings
- 2
Ingredients
- 1 handful snow peas
- 250 g soba noodles
- 1 bunch green onions (or spring onions)
- 1 handful pink radishes
- 1 lawyer
- 2 tbsp. golden sesame seeds
- 1 cm fresh ginger
- ½ tsp. wasabi paste
- 2 tbsp. sesame oil
- 1 tbsp. neutral oil (sunflower, rice bran)
- 3 tbsp. rice vinegar
Directions
- Bring a large volume of water to the boil in a saucepan. Wash and hull the snow peas, then cut into small diamonds.
- Plunge the soba noodles into boiling water for 4 min. 1 min before the noodles are done, add the snow peas. Drain and run under cold running water to prevent the noodles from sticking together.
- Finely chop the green onions. Set aside. Cut the radishes into very thin slices using a mandolin. Peel the avocado and chop into pieces. Place in a salad bowl. Add the pasta and snow peas.
- Prepare the sauce. Peel and finely grate the ginger. In a bowl, dilute the wasabi with the oils and vinegar, then add the grated ginger.
- Drizzle salad with vinaigrette. Sprinkle with chopped onions, radish petals and sesame seeds. Serve chilled with sushi or sashimi, for example.
