Japanese buckwheat noodle salad with tofu and soy-chilli dressing

Japanese buckwheat noodle salad with tofu and soy-chilli dressing
Japanese buckwheat noodle salad with tofu and soy-chilli dressing Photo: Marina Oliphant
Difficulty
Easy
Dietary
Vegetarian

If you don't like tofu, use poached chicken breast, or just enjoy the noodles and vegetables.

Ingredients

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

For the salad

125g soba noodles

100g snow peas

1/2 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.