Soba Noodle Salad
Soba Noodle Salad
Enjoy this quick and easy cold appetizer recipe from Gordon Ramsay's Ultimate Home Cooking.
  • Difficulty Level Easy
  • Technique Mixing
  • Preparation Time 5 minutes
  • Cooking Time 15 minutes
  • Yield 4 servings
  • 300 grams Soba noodles
  • 100 grams Kale, stalks removed, leaves shredded or torn
  • 150 grams Sugarsnap peas, topped and tailed, halved lengthways
  • 3 Carrots, peeled and sliced into ribbons (use a vegetable peeler)
  • 2 Spring onions, trimmed and finely chopped
  • 3cm piece of fresh root Ginger, peeled and finely sliced
  • 1 tablespoon Sesame oil
  • 2 teaspoons Rice vinegar
  • 1+½ tablespoons Soy sauce
  • Juice of ½ Lemon
  • 1 sheet of Nori seaweed, finely sliced (optional)
  • Sea salt and freshly ground Pepper
  1. Cook the soba noodles according to the packet instructions. When almost cooked, add the kale, sugarsnaps and carrots to the pan to blanch. Drain once the noodles are tender
  2. Add all the remaining ingredients to the noodle mixture, season with a little salt and pepper, stir well and serve

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