Soba Noodle & Edamame Salad with Sesame-Ginger Dressing

Ingredients

For 2 portions

• 🍜 150g soba noodles (dry)
• 🫘 150g edamame, cooked
• 🍄 120g shiitake mushrooms
• 🫑 1 medium red bell pepper
• 🧅 2 medium spring onions
• 🌿 15g fresh coriander
• 🥣 2 Tbsp soy sauce
• 🏺 1 Tbsp sesame oil
• 🥣 1 Tbsp rice vinegar
• 🍋 1 Tbsp fresh lime juice
• 🪴 10g ginger
• 🧄 1 clove garlic
• 🍚 1 Tsp sugar
• 🌶️ 0.5 medium red chilli peppers
• 🏺 1 Tsp sunflower oil
• 🌰 1 Tsp sesame seeds

Method

1. Dressing: finely grate the ginger and garlic and whisk with the soy sauce, sesame oil, rice vinegar, lime juice and sugar until the sugar dissolves.
2. Bring a large pan of water to the boil. Cook the soba for 4–5 minutes (or as the packet says) until just tender, adding the edamame for the last 2 minutes.
3. Drain and rinse under cold running water, rubbing the noodles gently with your hands to wash off the starch – this stops them going sticky. Drain well.
4. Slice the shiitake. Heat the oil in a frying pan over high heat and sear the mushrooms for 3–4 minutes until golden, with a splash of the dressing at the end.
5. Cut the pepper into thin strips, slice the spring onions and the chilli, and roughly chop the coriander.
6. Toss the noodles and edamame with the dressing, pepper, mushrooms, spring onions and most of the coriander.
7. Pile into bowls and finish with the remaining coriander, the chilli and the sesame seeds. Serve straight away or chill for a packed lunch.