Photo: Chef Cynthia Louise
Recipe for vegan cold soba noodle salad by Chef Cynthia Louise
This bowl of soba noodles is a beautiful little creation that's really filling and delightful with a tangy tamarind dressing. It’s one of my favorite dishes – I haven't stopped eating it and have eaten it four times this week. It's simple to make and simple to eat!
250g soba noodles
1 bunch kale
4 spring onions
Coriander, as much as you like
2 tbsp sesame seeds
For the dressing
1 garlic clove, grated
1-2 tbsp tamarind paste (without seeds)
5cm piece ginger, grated
2 tbsp maple syrup
2 tbsp extra virgin olive oil
2 tbsp toasted sesame seed oil
1/2 tsp tamari
Juice of one lime
1/2 tsp chili flakes (optional)
Water, just a little to get that dressing well combined
Salt and pepper, to taste
Prepare the dressing. Mix it well and set aside.
Next, prepare the noodles. Cook the soba noodles in boiling water according to the packet instructions. This usually takes about 5 minutes. Make sure to not overcook the noodles.
Cool the noodles under running water while draining well. (You may catch that water and use it to water your plants.)
Transfer to a bowl filled with ice and cold water.
When completely cold, drain all the excess water really well and transfer it onto a tray with a bit of oil.
Blanch the kale in boiling water for 5-8 minutes then transfer to the bowl with ice and cold water.
Squeeze and drain any of the extra water out and roughly chop.
Chop the avocado into squares, set aside.
Slice the spring onions, set them aside.
Add the dressing to the noodles, toss and add the other ingredients.
Sprinkle with sesame seeds and serve with coriander.