Why Cold Soba Noodles?
I love the Japanese approach to food. Coming from a long history of social and political changes Japanese cuisine has developed into one that focuses on, above all else, quality and seasonality of ingredients.
Cold soba noodles are generally cooked in Japan during the summer months, where the thought of eating a hot and somewhat heavy meal just doesn’t appeal.
Try them as a fantastic lunch alternative for the warmer months that lie ahead. To be honest I often make these noodles the day ahead and eat them in the kitchen at work during lunch service.
What I love about these noodles is that they are easy to make yet delicious and satisfying and somehow, like with most Japanese food, makes you feel that little bit better just by the act of eating.
125g soba noodles
2 teaspoons black rice vinegar (use ordinary rice vinegar if black is not available)
1 teaspoon honey
1 teaspoon sesame oil
2 tablespoons soy sauce
1 teaspoon mirin
2 spring onions, finely sliced
1cm piece ginger, grated
1 tablespoon black sesame seeds
Toast sesame seeds in a dry pan over a medium heat for 2-3 minutes.
With a bowl of iced water ready, bring a large pot of salted water to the boil and cook the soba noodles for 6 minutes (or according to packet instructions) until they are just tender. Plunge the noodles into the iced water to cool and drain. The iced water ‘shocks’ the noodles stopping them cooking further and helping them not stick together.
In a separate bowl mix together the vinegar, honey, soy sauce, mirin, sesame oil and ginger. Add the noodles and toss to coat.
To serve sprinkle with toasted sesame seeds and spring onions.
Serves 1 as a main, or 2 as part of a meal.