Soba Noodle Salad

Method

• 1)

  Turn BBQ on cranking

• 2)

  Get large pot of water on stove boiling

• 3)

  Put broccolini stems down into boiling water and blanch for 1 minute, then remove from the pot

• 4)

  Drizzle in olive oil and put on BBQ, couple of mins on either side until showing a bit of colour (if you don’t want to use BBQ can roast in oven on really hot or blanch them a bit further and chop them up)

• 5)

  Add to bowl off BBQ, add frozen edamame or peas to bowl (this will cool broccolini and defrost frozen edamame)

• 6)

  Peel leafy end off snow peas, then chop raw snow peas thinly on a diagonal

• 7)

  Once broccolini has cooled enough chop into chunks

• 8)

  Add chopped broccolini and snow peas into bowl with defrosted edamame beans

• 9)

  To make dressing, fine chop spring onion. Add into bowl with grated garlic clove, grated ginger, zest and juice of limes, soy sauce, rice wine vinegar, sesame oil and some finely chopped mint leaves

• 10)

  Give a stir and add a teaspoon of honey

• 11)

  To cook the soba noodles (and avoid them going claggy). Get pot boiling, add the noodles, and stir the water from stop them sticking together. Set a timer for cooking time. Continue to move around the water.

• 12)

  When cooked pour straight into a colinder in the sink and place in pot in sink with cold water running over the top until you can put your hands through the noodles

• 13)

  Drain the noodles off and pour into a bowl, pour dressing over the top evenly and mix through with hands

• 14)

  Nick likes to serve up the salad in layers, adding noodles then greens so that you get greens with every mouthful of noodles!