Soba Noodles with Sesame Seeds

I apologize for the erratic posts, but I haven’t had wifi for the last two weeks, and now my photo editing software has given up on me as well. I’m currently just trying to edit using the inbuilt windows software and hotspot my phone as much as I can. Will try to go back to posting as soon as I can.

This week for Meatless Monday, I made a delicious bowl of soba noodles. When in KL, I did a little food shop at the local grocer. And one of the things I was most excited to buy was soba noodles. As much as I have eaten them, I’ve never actually cooked and worked with them properly. Keeping this in mind, I selected a super simple recipe from Nigella’s Forever Summer book.

For the noodles:

  • Uncooked soba noodles
  • Sesame seeds
  • Rice vinegar
  • Soy sauce
  • Honey
  • Sesame oil
  • Spring onions

The directions on the packaging for me were all in Bhasa, so I didn’t understand any of that, however, Nigella’s book said to cook for 6 minutes. Post 6 minutes, I checked, and they were a little under, so I left them for another two. I would, therefore, recommend cooking the noodles for between 6-9 minutes, checking regularly post the 6-minute mark.

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Once cooked, empty them immediately into a prepared ice bath, to stop the cooking process. Strain them and set in the fridge while you move onto the dressing/ sauce. I’m not really sure what to call it coz the noodles can technically also fit under the title of salad.

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Whisk together the vinegar, soy, honey and sesame oil. If you don’t have rice vinegar, you could technically use regular vinegar, but flavour it with some salt and sugar.

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Add the dressing to the noodles and toss.

Slice spring onions fine and add to the noodles along with some sesame seeds. Toss some more.

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Serve the noodles cold and garnish with some more sesame seeds.

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