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Curtis Stone's chilled soba noodle salad with snow peas and sesame

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Filled with veggies, this soba noodle salad recipe is perfect for so many occasions. Give it a go this weekend for a tasty lunch or dinner.

  • Serves4
  • Cook time5 minutes
  • Prep time15 minutes
Curtis Stone's chilled soba noodle salad with snow peas and sesame

Ingredients

  • 2 sheets nori
  • 270g soba noodles
  • 150g snow peas, ends trimmed, thinly sliced lengthways
  • 1 medium carrot, peeled, cut into long matchsticks
  • 1 Lebanese cucumber, halved lengthways, thinly sliced diagonally
  • 80g bean sprouts
  • 2 spring onions, thinly sliced lengthways
  • 2 tbs sesame seeds, toasted

Dressing

  • 1/4 cup (60ml) mirin seasoning
  • 1/4 cup (60ml) rice wine vinegar
  • 2 tbs tahini
  • 1 1/2 tbs soy sauce
  • 1 tsp toasted sesame oil
  • 1 tbs finely grated ginger

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Heat a frying pan over medium-high heat. Add 1 nori sheet and cook, turning every 10 secs, for 40 secs or until nori has slightly shrunken in size and turned a light green colour. Transfer to a plate. Repeat with the remaining nori. Using kitchen scissors, cut each nori sheet into 4 squares. Cut squares into thin strips.
  2. Step 2

    To make the dressing, in a small bowl, whisk the mirin, vinegar, tahini, soy sauce, sesame oil and ginger.
  3. Step 3

    Bring a large saucepan of water to the boil. Cook noodles for 4 mins or until tender. Rinse under cold water. Drain.
  4. Step 4

    In a large bowl, toss noodles with the dressing to coat. Add snow peas, carrot, cucumber, bean sprouts and spring onion and toss to combine. Stir in the sesame seeds and half the nori. Transfer the salad to a serving platter. Sprinkle with remaining nori to serve.

Curtis Stone's chilled soba noodle salad with snow peas and sesame

Curtis Stone's chilled soba noodle salad with snow peas and sesame
  • Serves4
  • Cook time5 minutes
  • Prep time15 minutes
Ingredients
  • 2 sheets nori
  • 270g soba noodles
  • 150g snow peas, ends trimmed, thinly sliced lengthways
  • 1 medium carrot, peeled, cut into long matchsticks
  • 1 Lebanese cucumber, halved lengthways, thinly sliced diagonally
  • 80g bean sprouts
  • 2 spring onions, thinly sliced lengthways
  • 2 tbs sesame seeds, toasted

Dressing

  • 1/4 cup (60ml) mirin seasoning
  • 1/4 cup (60ml) rice wine vinegar
  • 2 tbs tahini
  • 1 1/2 tbs soy sauce
  • 1 tsp toasted sesame oil
  • 1 tbs finely grated ginger
    Description

    Filled with veggies, this soba noodle salad recipe is perfect for so many occasions. Give it a go this weekend for a tasty lunch or dinner.

    Method
    1. Step 1

      Heat a frying pan over medium-high heat. Add 1 nori sheet and cook, turning every 10 secs, for 40 secs or until nori has slightly shrunken in size and turned a light green colour. Transfer to a plate. Repeat with the remaining nori. Using kitchen scissors, cut each nori sheet into 4 squares. Cut squares into thin strips.
    2. Step 2

      To make the dressing, in a small bowl, whisk the mirin, vinegar, tahini, soy sauce, sesame oil and ginger.
    3. Step 3

      Bring a large saucepan of water to the boil. Cook noodles for 4 mins or until tender. Rinse under cold water. Drain.
    4. Step 4

      In a large bowl, toss noodles with the dressing to coat. Add snow peas, carrot, cucumber, bean sprouts and spring onion and toss to combine. Stir in the sesame seeds and half the nori. Transfer the salad to a serving platter. Sprinkle with remaining nori to serve.