Japanese noodle salad
This simple salad is all about the dressing, which can also be used as a dipping sauce for grilled meats and especially seafood. Soya bean pods can be bought at most Asian or Japanese food stores in the freezer section and are yummy cooked in salted water and eaten straight from the pod. Rice vinegar, kombu and mirin are sold in Japanese stores and, frequently, general supermarkets.
Ingredients
60ml soy sauce
75ml canola oil
15ml Japanese rice vinegar
2 strips kombu seaweed
20g sugar
10ml mirin
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
Method
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 â…” of the dressing.
Place in 4 bowls. Garnish with remaining avocado and dressing.
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