Soba Noodles With Sesame Seeds

Total Time
20mins
Prep 10 mins
Cook 10 mins

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 Nutrition

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.

Reviews

(2)
Most Helpful

Easy and tasty! Personally, I don't care for toasted sesame seeds, so I omitted them, and this dish was wonderful. Nice balance in the seasoning. Definite keeper.

SlowFoodie December 01, 2009

As it was, it wasn't that great. But nonetheless I gave it a 4 star rating because I think it could be really good...next time I'll try it differently. Fewer sesame seeds and maybe apple cider vinegar instead of brown rice vinegar. Or maybe I might just add a little apple cider vinegar to the the brown rice vinegar. I just feel it needed a little something more zingy.

April E May 22, 2008

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