spicy soya bean and noodle salad
How to make spicy soya bean and noodle salad recipe
Serves 4
Total cooking time 15 minutes
Ingredients:
250 g (8 oz) dried soba noodles
250 g (8 oz) frozen podded soya beans
6 spring onions, thinly sliced diagonally
2 tablespoons sesame seeds
3 cm (1 inch) piece of fresh root ginger
1 red chilli, finely chopped
1 tablespoon toasted sesame oil
3 tablespoons mirin
3 tablespoons light soy sauce
1 teaspoon clear honey
salt
chopped fresh coriander leaves, to garnish
Method:
Cook the noodles and soya beans in a large saucepan of lightly salted boiling water for 4–5 minutes, or according to the noodle packet instructions. Drain well, then return to the pan and add the spring onions. Cover and keep warm.
Heat a frying pan until hot, add the sesame seeds and dry-fry over a medium heat until lightly golden, then remove from the pan and set aside.
Peel and grate the root ginger into a bowl, then stir in the remaining ingredients and mix well. Pour the dressing over the noodle mixture and toss to mix well.
Ladle into warm bowls, scatter over the sesame seeds and chopped coriander and serve.
For soya bean, ginger, chilli & noodle broth, put 800 ml (1 pint 8 fl oz) hot vegetable stock, 1 teaspoon peeled and grated fresh root ginger, 1 chopped red chilli and 6 finely sliced spring onions in a saucepan and bring to the boil, then add 400 g (12 oz) shop-bought readycooked soba noodles and 200 g (7 oz) frozen podded soya beans. Bring back to the boil, then season and serve sprinkled with chopped fresh coriander leaves and a drizzle of sesame oil. Total cooking time 10 minutes.
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