serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 540 g (2 packets) soba noodles
- 3 spring onions, sliced on the diagonal
- 2 Lebanese cucumbers, cut into julienne
- 2 carrots, cut into julienne
- 1 tbsp sesame seeds, toasted
- 1 sheet nori (roasted seaweed), cut into thin strips with scissors
- wasabi and pickled ginger, to serve
Soy dipping sauce (mentsuyu)
- 3 tsp dashi granules
- 80 ml (⅓ cup) mirin (see Note)
- 80 ml (⅓ cup) soy sauce
- 3 tsp white sugar
Instructions
To make dipping sauce, place all ingredients and 410 ml water in a saucepan. Bring to the boil, stirring to dissolve sugar and dashi. Remove from heat and set aside to cool.
Cook soba noodles in a large saucepan of boiling salted water for 4 minutes or until just tender. Drain in a colander and place under cold running water for 3 minutes, tossing the noodles with your fingers, until they feel silky. Drain well.
Place noodles on a platter. Scatter over spring onions, then top with cucumbers, carrots, sesame seeds and nori. Serve with wasabi, pickled ginger and the soy dipping sauce.
Note
• Mirin, available from selected supermarkets and Asian food shops, is a rice wine that is similar to sake.
As seen in Feast magazine, Feb 2012, Issue 6. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers .
Photography by Peter Georgakopoulos.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
