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Method
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.
Step 2
To make the dressing, in a small bowl, whisk the mirin, vinegar, tahini, soy sauce, sesame oil and ginger.
Step 3
Bring a large saucepan of water to the boil. Cook noodles for 4 mins or until tender. Rinse under cold water. Drain.
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.
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
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.
Step 2
To make the dressing, in a small bowl, whisk the mirin, vinegar, tahini, soy sauce, sesame oil and ginger.
Step 3
Bring a large saucepan of water to the boil. Cook noodles for 4 mins or until tender. Rinse under cold water. Drain.
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.
