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Griddled salad onion and sesame soba noodles
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200g buckwheat soba noodles
1 tbsp toasted sesame oil
3 bunches salad onions (about 27), trimmed
1 tbsp sunflower or groundnut oil
2 tbsp light soy sauce
2 tbsp Chinese rice vinegar
1 garlic clove, finely chopped
2 tsp finely chopped fresh root ginger
4 tsp sesame seeds, toasted
1. Cook the soba noodles according to pack instructions. Refresh in a colander under cool water, drain well and toss with ½ tbsp sesame oil to prevent sticking.
2. Toss the salad onions with the oil; season. Set a griddle pan over a high heat and leave until smoking hot. Add ½ the salad onions in a single layer and cook for about 5 minutes, turning with tongs every minute or so until charred in places. Transfer to a plate. Repeat with the remaining salad onions, then cool.
3. In a small bowl, stir together the soy sauce, vinegar, garlic, ginger and remaining ½ tbsp sesame oil to make a dressing. Roughly chop the griddled salad onions into 2-3cm lengths (be careful: they will be slippery). Toss with the noodles and dressing, then scatter over the sesame seeds just before serving.
This recipe first appeared in Waitrose Food, May 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in April 2018.