Jane and Jeremy's Strodes' Japanese soba noodles with avocado and sesame salad. Photo: Marco Del Grande
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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 2/3 of the dressing. Place in 4 bowls. Garnish with remaining avocado and dressing.
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