Chilled Soba Salad

[Guest guest]

Chilled Soba Salad

 

 

200 g (7 oz) dried GF soba noodles

2 small carrots

2 Lebanese cucumbers

2 tablespoons (8 tsp) GF soy sauce

2 tablespoons (8 tsp) lemon juice

2 teaspoons sesame oil

1 teaspoon grated fresh ginger

1 clove garlic, crushed

2 green onions, thinly sliced diagonally

1 sheet nori, finely shredded

 

 

1. Cook soba in plenty of boiling salted water for 4 minutes until

tender but still firm to the bite: drain well. Rinse under cold water;

drain. Refrigerate for 5 minutes.

 

2. Meanwhile, cut carrots and cucumber into thin ribbons using a

vegetable peeler. Combine soy, lemon juice, oil, ginger and garlic in

a small jug; mix well.

 

3. Place soba in a large serving bowl with carrot, cucumber, onion and

seaweed; toss to combine. Add the dressing, toss gently and serve.

 

 

Serves 6.