Recipes / Noodles and stir-fries
Cold soba with radish and spring onion
Cold buckwheat noodles in a sharp ginger, tamari and rice vinegar dressing, with cucumber and radish for crunch. Made for hot days and packed lunches.
- Time
- 20 min
- Serves
- 2
- Also
- Gluten-free
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: tamari.
Method
- Peel and finely grate the ginger, then whisk it with the tamari, rice vinegar, sesame oil and maple syrup in a large bowl.
- Halve the cucumber lengthways, scoop the seeds out with a teaspoon and slice it thinly. Thinly slice the radishes and spring onions.
- Toast the sesame seeds in a dry frying pan for 1 to 2 minutes until golden, then tip them out.
- Boil the buckwheat noodles in plenty of water for the time on the packet, usually 4 to 5 minutes.
- Drain, then rinse under cold running water, rubbing gently with your hands, until completely cool. Drain well.
- Toss the noodles in the dressing, then fold through the cucumber and radishes.
- Serve in bowls with the spring onions and sesame seeds on top.
Tip If radishes are out of season, thinly sliced raw carrot works instead. Pack the sesame seeds separately so they stay crisp.
Per portion
| Energy | 424 kcal |
| Protein | 16 g |
| Carbohydrate | 66 g |
| of which sugars | 12 g |
| Fat | 11 g |
| of which saturates | 2 g |
| Fibre | 6 g |
| Salt | 4.7 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- buckwheat noodles150 g
- cucumber1
- radishes100 g
- spring onion2
- tamari3 tbsp
- rice vinegar2 tbsp
- sesame oil1 tbsp
- maple syrup1 tbsp
- sesame seeds10 g
- ginger10 g
