Wednesday, 13 April 2011

Sesame Soba with Teriyaki Salmon and Purple-Sprouting Broccoli

Sesame Soba

75g sesame seeds
250g soba noodles
2 teaspoons rice vinegar
5 teaspoons soy sauce
2 teaspoons honey
2 teaspoons sesame oil
5 spring onions

Toast the sesame seeds in a dry pan over a high heat until they look golden brown, and tip them into a bowl.
Bring a large pan of water to the boil and add some salt.
Put in the soba noodles and cook them according to packet instructions or until they are tender but not mushy.
In the bowl, mix the vinegar, soy sauce, honey and oil.
Then finely slice the spring onions and put them into the bowl with the cooled, drained noodles and mix together thoroughly before adding the sesame seeds and tossing again.
Leave the sesame seed noodles for about half an hour to let the flavours develop.