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Julia Busuttil Nishimura’s Summer Soba Salad
Acclaimed cook and food writer, Julia Busuttil Nishimura shares a simple summer recipe the whole family will love. It’s the perfect meal to prepare when you’re in need of an easy yet delicious recipe on relaxed summer days.
“While not a traditional way to eat soba noodles, soba salad is one of my lunchtime staples and is so popular with the whole family. I vary the ingredients depending on what I feel like or what is available. Here I’ve used snap peas, cherry tomatoes and avocado but any vegetable of your choice can be used instead.”
Ingredients
- 200g snap peas, shredded
- 150g cherry tomatoes, halved
- 1 avocado, sliced into 3mm pieces
- 400g soba noodles
- Ginger sesame dressing
- 4 tablespoons soy sauce
- 3 tablespoons mirin
- 3 tablespoons rice wine vinegar
- 2 tablespoons tahini
- 2 tablespoons sesame oil
- 2cm piece of ginger, finely grated
- sea salt
To Serve
- Nori, shredded
- Toasted black and white sesame seeds
- Spring onion, finely sliced
Method
- Cook the soba noodles in a pot of boiling water and cook until al dente, according to the packet instructions (it should be around 6 minutes). Drain and rinse under cold running water. Leave to drain for a minute or two then combine with the snap peas, cherry tomatoes and avocado in a serving bowl.
- Meanwhile, place all the ingredients for the dressing in a small jug and whisk until combined.
- Season to taste and adjust to suit – feel free to add more of any of the dressing ingredients to your liking. Pour over the noodle mixture and toss until well coated.
- Divide among bowls and top with the nori, sesame seeds and spring onion.
- To serve, sprinkle on the shredded nori, toasted black and white sesame seeds and finely sliced spring onion.
Enjoy!
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A Recipe for Life: Julia Busuttil Nishimura on food, family and the future
Julia Busuttil Nishimura is a Melbourne-based cook.
