Japanese buckwheat noodle salad with tofu and soy-chilli dressing

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Japanese buckwheat noodle salad with tofu and soy-chilli dressing

Japanese buckwheat noodle salad with tofu and soy-chilli dressing
Photo: Marina Oliphant

Ingredients

  • Title:For the dressing
  • 2 tsp castor sugar
  • 1 tbsp light soy sauce
  • 1 tbsp Chinese cooking wine
  • 2 tsp sesame oil
  • 2 small red chillies, deseeded and diced
  • Title:For the salad
  • 125g soba noodles
  • 100g snow peas
  • ½ red capsicum, finely diced
  • 1 carrot, shredded
  • 2 Lebanese cucumbers, thinly sliced
  • 4 red shallots, thinly sliced
  • 2-3 tbsp coriander, chopped
  • 1 tbsp Vietnamese mint (optional), chopped
  • 250g firm silken tofu
  • fried shallots, to serve

Method

For the dressing

Mix the ingredients together, ensuring the castor sugar dissolves. Set aside.

For the salad

Cook the noodles in plenty of boiling water for 6 to 8 minutes and refresh under cold running water.

Boil the snow peas for 2 minutes, refresh under cold running water and slice thinly.

Place the noodles and snow peas in a large bowl, then add the capsicum, carrot, cucumber, shallots, coriander and Vietnamese mint (if using). Toss gently, add the dressing, and pile onto a platter. Dice tofu, scatter over the top and sprinkle fried shallots over.Serve immediately.

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  • Cuisine - Japanese

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