Jane and Jeremy's Strodes' Japanese noodles with avocado and sesame salad. Photo: Marco Del Grande
60ml soy sauce
75ml canola oil
15ml Japanese rice vinegar
2 strips kombu seaweed
20ml lemon juice
1 garlic clove
250g oriental-style rice noodles
250g soya bean pods
20 snow peas, washed and sliced finely on an angle
1 small bunch chives, washed and cut into 1cm batons
1 tbsp sesame seeds, toasted
2 ripe avocados, seeds and skin removed, thinly sliced
To make the dressing, blend the soy sauce, oil, rice vinegar, kombu, sugar, mirin, lemon juice and garlic with a bar blender to release the flavour from the kombu.
Allow to stand 1 hour or refrigerate overnight. Strain and reserve.
Cook noodles in boiling water as per packet instructions. Drain and allow to cool. Place in a bowl.
Cook soya bean pods in boiling salted water for 2 minutes, drain and when cool enough to handle, pod the beans. Add to noodles with chives, sesame seeds and half the avocado.
Dress with ⅔ of the dressing.
Place in 4 bowls. Garnish with remaining avocado and dressing.
- Cuisine - Japanese
- Course - Lunch, Dinner
- Occasion - Midweek dinner, Family meals