If you have enjoyed my Soba Salad with King Prawns, you will love this mediterranean vegetarian take on it!
Soba noodles (buckwheat japanese noodles)
Whole cherry tomatoes 5 to 6
Red pepper 1
spring onion 1
Soya sauce 2 tsp
Crushed ginger 1 small bite
Pressed garlic 1 clove
Fresh chopped basil
Optional: dried seaweed Hijiki for decor (pre-soaked)
First boil the Soba noodles 5 minutes in boiling water. Drain and rinse under cold water. They must be still firm but cooked.
Fry your cherry tomatoes and sliced red pepper in a wok or cast iron pan with a spoonful of rapeseed oil. Throw in the drained pasta, season with soy sauce, rice vinegar and ginger or 5 spices. Shake around the wok until coated with the sauce and warm.
Reserve and start dicing the avocado, chopping the cucumber in strips (ideally with a mandolin or grater) and slicing the spring onion finely lenghtwise.
Assemble all the vegetables in a dish then throw the noodles in and season with some more soya sauce and crushed ginger, the pressed garlic and rice vinegar. Add a dash of olive or sesame oil if too dry. The salad must be generously dressed and have a certain bite! Tear some basil into it and serve at room temperature or cold.