About this recipe:Japanese soba (buckwheat) noodles are marinated in tamari, sesame oil, rice wine vinegar, sugar and chilli oil, then tossed with carrots and red capsicum cut into long, thin matchsticks (julienned) for a delicious cold salad.
2 x 250g packets soba noodles
4 tablespoons tamari or dark soya sauce
4 tablespoons sesame oil
1 tablespoon rice vinegar
1 tablespoon sugar
1/2 teaspoon chilli oil
1 red capsicum, cut into matchsticks
2 carrots, cut into matchsticks
1 bunch spring onions, sliced
Directions Prep:20min › Cook:10min › Extra time:2hr30min › Ready in:3hr
In a large stockpot, cook noodles in boiling salted water until al dente. Rinse with cold water; drain well.
In a small bowl, mix together 3 tablespoons of the tamari, 3 tablespoons of the sesame oil, vinegar, sugar and chilli oil.
Using tongs, toss noodles with tamari dressing to coat well. Marinate in a covered bowl for 2 hours, or up to 24 hours, tossing occasionally.
Bring marinated noodles to room temperature. Mix remaining 1 tablespoon of tamari and sesame oil and pour over the noodles. At least half hour before serving stir in red capsicum, 2/3 of the spring onions and 1/2 the carrots.
To serve, mound the noodle salad on a serving platter and garnish with the remaining spring onions and carrots.