Soba Noodles With Sesame Seeds |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Whether its for an exotic picnic lunch or a midnight snack, Nigella Lawson's Japanese style noodles are irresistible. Cooks notes: I love the Japanese way of eating cold noodles: I just lift a bowl to my face, fork furiously and slurp. If you want to make these part of a meal, then know that they go wonderfully well with salmon: just get some fillets, sear them in a hot pan, leaving the interior fleshily coral. But I love eating these as they are, in huge quantities and - preferably - alone. Because they're served cold, you can profitably keep leftovers for midnight fridge-raiding later. Boxed into foil containers, they are the perfect, if unconventional, food to take along for a picnic. Ingredients:
3 ounces sesame seeds |
1 pinch salt |
9 ounces soba noodles |
2 teaspoons rice vinegar |
5 teaspoons soy sauce |
2 teaspoons honey |
2 teaspoons sesame oil |
5 scallions |
Directions:
1. Toast the sesame seeds in a dry pan over a high heat until they look golden brown, and tip them into a bowl.
2. Bring a large pan of water to the boil and add some salt. Put in the soba noodles and cook them for about 6 minutes (or according to packet instructions) until they are tender but not mushy. Have a bowl of iced water waiting to plunge them into after draining.
3. In the bowl you are going to serve them in, mix the vinegar, soy sauce, honey and oil.
4. Finely slice the scallions and put them into the bowl with the cooled, drained noodles and mix together thoroughly before adding the sesame seeds and tossing again.
5. If possible, leave the sesame seed noodles for about half an hour to let the flavours develop.
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