Seaweed can be a little scary to add to your pantry. They’re mostly seen as the slimy, slippery annoyance from your beach days – not something you’re dying to sink your teeth into! I really warmed up to them during my numerous trips to Asia where they’re a prominent part of the diet, especially in Japan, China and Korea. Now I rarely order sushi without a side of seaweed salad and always seek out recipes where I can add some of this superfood for added benefits.
This soba noodle salad is a great way to gently introduce seaweed into your diet and all of their vitamins and minerals – they’re real nutritional powerhouse. Fairly neutral in taste with a slightly salty/oceanic flavor, they combine wonderfully here with earthy soba noodles (made of buckwheat), cucumber and a flavorful vinaigrette. An easy and healthy Japanese meal from Ottolenghi’s Plenty which should erase all of your fears really!
Soba noodles are usually served cold which makes this meal prep super easy. Cook them for 4-5 minutes before cooling off in cold water, julienne your cucumbers and soak the seaweed of your choice before assembling everything. I used hijiki as I already had some at home but wakame or nori would work equally well. The sweet and spicy dressing brings it all together beautifully.
Mix well and add a good quantity of mint and cilantro for extra freshness and you’re done!
Toasted sesame seeds and sprouts add texture and crunch as garnish.
Think of this as your healthier pasta salad that’s substantial enough for a winter lunch and light enough to not make you drowse mid-afternoon… you can thank the fiber-rich and low calories soba noodles for that. I love the fresh and zingy taste, and the slippery noodles are super fun to eat.
The best thing about this dish is that it keeps like a charm, perfect for a quick lunch between two Zoom meetings and you don’t even need to warm it up!
| Total Time: | 60 min |
| Yield: | 4-6 |
2. Put the noodles in a pot of boiling water and cook for four to five minutes (or as instructed on the packet). Drain, refresh in a stream of cold water, then set aside to dry.
3. Soak the seaweed in warm water until it softens up, about 10 minutes for wakame and 30 minutes for hijiki (follow the instructions on your package). Drain, then remove and discard tough 'stalks' if using wakame. Cut or tear the rest into large pieces and put these in a large mixing bowl. Add the noodles and cucumber.
4. Whisk together all of the sauce ingredients and add this to the bowl. Stir gently, then add the sesame seeds, coriander, mint and radish sprouts. Stir and taste - you want a sweetish, tart flavour with a kick. If needed, add salt, more vinegar or sugar.
5. To serve, pile the noodles into bowls and garnish with radish sprouts.
2 tsp salt
300g (11oz) soba noodles
60g (2-oz package) wakame or other seaweed
1/2 cup toasted sesame seeds
2 cups cilantro leaves, roughly chopped
3/4 cup mint, roughly chopped
1 1/3 cup radish sprouts, plus extra for garnish
For the sauce:
2 tbsp rice vinegar
Grated zest of 2 limes
1/4 cup (60ml) lime juice
1 tbsp grated ginger
2 chillies, finely chopped (or fewer if you don't like it hot)
1 tbsp palm sugar
2 tbsp sesame oil
2 tbsp peanut oil
1 tbsp sweet chilli sauce
1 garlic clove, crushed
½ tsp salt
