Soba noodles are a fabulous go to when you are looking for a cold, light, but satisfying dish. They are particularly good for lunch or a light dinner on a summers evening. In my head I somehow always feel a little bit healthy about eating them, even if only because of the things that I mix in to the salad at the time. They’re pretty tough to turn into a fatty over indulgent dish, although I could probably try if I put my mind to it. Wait, roast duck….mmmm….ahem….okay, back to this being healthy for the moment.
Soba noodles are quick to cook and not expensive to buy. You should find them in your supermarket in Australia, and if not, then try an asian grocers. They’re a great way to use up any leftover roast or poached meat that you might have left in the fridge. I used roast lamb, but this is great with beef, chicken or fish. Alternatively go meat free and load this up with salad vegetables. Anything goes, pick and choose what you have in your fridge. This is just what took my fancy the other day. Next time I think I’ll add a spot of chilli, and maybe even shred up some iceberg lettuce for crunch. I didn’t use the tofu I was going to initially either, but that’s another option to add another interesting texture and a bit more protein.
Leah’s Lamb & Soba Noodle Salad
- 2 bunches of soba noodles
- 10 snow peas
- 8 baby tomatoes
- 1 tbl sp chopped continental parsley
- approx 150g roast lamb, chopped
- 1/2 avocado, cubed
- 1 spring onion, sliced
- 2 tbl sp soy sauce
- 1 tsp sesame oil
- 1 tsp chopped dill tips
- 2 tbl sp sesame seeds
- good grind of black pepper
Cook up your soba noodles as per the pack instructions. Refresh by rinsing with cold water once you have drained them from cooking.
Combine the dressing ingredients.
Mix everything in a bowl and serve immediately.
This will keep overnight in the fridge, but I wouldn’t keep it much longer than that as the vegetables will start to wilt.
Happy Cooking & Happy Eating