One of my favourite quick and easy meals to make is soba noodle salad. The nutty wholegrain soba noodles, made from buckwheat, have a wonderful flavour that goes well with sesame and ginger. Buckwheat contains all 8 amino acids and therefore is a complete protein. You can easily make this vegetarian by replacing the steak with firm marinated tofu.

Soba Noodle Salad Recipe
300g packet dried soba noodles
400g of steak, rump, fillet or sirloin

4 tbsp sesame seeds
3 spring onions, sliced finely
2 handfuls of coriander, roughly chopped
2 medium tomatoes, cubed
1 large avocado, cubed
½ large red chilli, deseeded and sliced finely

2 cm piece of ginger, finely sliced
1 ½ tbsp soy sauce
2 ½ tbsp sesame oil
1 tbsp mirin
1 tsp brown sugar
1 tsp cider vinegar
1 tsp lemon juice

Season steak with pepper, rub in a little bit of oil and add to a hot pan. Sear on both sides for a couple of minutes and remove when the steak is medium rare. Allow to cool, remove visible fat and then slice into thin long strips.

Cook soba noodles in boiling water for 2-3 minutes. Make sure you strain them as soon as they are cooked as they turn to mush quickly. They work best in this salad slightly al dente to keep their firm wholegrain texture. Run the strainer under cold water for a minute to ensure they stop cooking and allow to cool.

Combine all dressing ingredients in a jar and shake. Place noodles and all other salad ingredients in a mixing bowl. Pour over dressing and gently stir with tongs. Plate up salad and top with steak slices.

Serves 4.

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