Green tea soba noodle salad, radish, seaweed

An umami-rich cold noodle salad for a luxurious lunch.

Ingredients:

• 200g green tea soba noodles

• 3 watermelon radishes, sliced into thin rounds

• 1 small red onion

• 1/2 an apple, matchsticks

• 1/2 cup spring onion, chopped

• 4 baby cucumber, or 1 regular cucumber, sliced thin

• Handful of pistachios, roughly chopped

• Microgreens

• 1 packet of 5g roasted seaweed sheets snack

• 2 tbsp black sesame seeds

Lime Tamarind dressing:

• 2 tbsp tamarind paste

• juice of 1 lime

• zest of 1 lime

• 1 tbsp sesame oil

• 1 tbsp soy sauce

• 1 tbsp honey

• 1 tbsp chilli crisp

Method:

Combine all ingredients for the dressing in a large mixing bowl and whisk to combine.

Cook soba noodles as per packet instructions. Rinse with cold water, drain and toss with oil to coat and prevent them from sticking.

Slice the apple into matchsticks, cucumber and radish into thin rounds, chop spring onion and slice red onion thinly. Add spring onion and red onion to a bowl with ice and cold water to take the onion-y edge off. Add watermelon radishes to another ice bowl as well, to make them crispy and curl up like flower petals. Roughly chop microgreens.

Add cooked and cooled soba noodles to the mixing bowl with dressing and toss to coat the noodles. Add the cucumber, apple, spring onion and red onion (drained), watermelon radish (drained) and toss to combine.

Add the soba noodle salad to a large plate and top with crushed seaweed sheets, pistachio, microgreens and a sprinkle of black sesame seeds.