Cold soba noodles with goma dressing was something I often ate during my exchange stay in Hong Kong. This recipe is inspired by that time — and it’s a lovely memory in a bowl.
Preparation time: 15 minutes
Serves: 1
Vegetarian (vegan option available)
Ingredients
- 1 portion soba noodles (90 g)
- 1 carrot
- ¼ cucumber (100–120 g)
- ¼ pointed cabbage (150 g)
- 1 handful fresh coriander (leaves and stems)
- 1 handful fresh mint leaves
- 1 spring onion
- 1 tbsp soy sauce
- 6 tbsp goma/sesame dressing (vegan: use a vegan sesame dressing)
- Toasted sesame seeds, for garnish
Directions
- Prepare the vegetables: Finely shred the cabbage. Cut the cucumber and carrot into thin matchsticks. Chop the spring onion, and roughly chop the coriander leaves and mint. Place everything in a medium-sized bowl.
- Cook the noodles: Boil the soba noodles according to the package instructions. Once cooked, rinse under cold water and add them to the bowl with the vegetables.
- Make the dressing: Finely chop the coriander stems and place them in a small bowl. Add the sesame dressing and soy sauce, then mix until smooth.
- Assemble: Toss the noodles and vegetables with the dressing until well coated. Serve in a bowl and finish with a sprinkle of toasted sesame seeds.
