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Nutrition Facts

Serving Size 1 (227g)

Recipe makes 2 servings

The following items or measurements are not included below:

2 teaspoons rice vinegar

Calories 716
Calories from Fat 208 (29%)
Amount Per Serving %DV
Total Fat 23.2g 35%
Saturated Fat 3.3g 16%
Monounsaturated Fat 8.7g
Polyunsaturated Fat 9.9g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 1941mg 80%
Potassium 628mg 17%
Total Carbohydrate 113.3g 37%
Dietary Fiber 5.3g 21%
Sugars 6.9g
Protein 27.0g 54%

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Soba Noodles With Sesame Seeds

Recipe #301098 | 20 min | 10 min prep | add private note
(1) RATE IT NOW Print Recipe

By: English_Rose
Apr 29, 2008

Whether its for an exotic picnic lunch or a midnight snack, Nigella Lawson's Japanese style noodles are irresistible. I love the Japanese way of eating cold noodles: I just lift a bowl to my face, fork furiously and slurp. If you want to make these part of a meal, then know that they go wonderfully well with salmon: just get some fillets, sear them in a hot pan, leaving the interior fleshily coral. But I love eating these as they are, in huge quantities and - preferably - alone. Because they're served cold, you can profitably keep leftovers for midnight fridge-raiding later. Boxed into foil containers, they are the perfect, if unconventional, food to take along for a picnic.

SERVES 2 -4 (change servings and units)

Ingredients

Directions

  1. 1
    Toast the sesame seeds in a dry pan over a high heat until they look golden brown, and tip them into a bowl.
  2. 2
    Bring a large pan of water to the boil and add some salt. Put in the soba noodles and cook them for about 6 minutes (or according to packet instructions) until they are tender but not mushy. Have a bowl of iced water waiting to plunge them into after draining.
  3. 3
    In the bowl you are going to serve them in, mix the vinegar, soy sauce, honey and oil.
  4. 4
    Finely slice the scallions and put them into the bowl with the cooled, drained noodles and mix together thoroughly before adding the sesame seeds and tossing again.
  5. 5
    If possible, leave the sesame seed noodles for about half an hour to let the flavours develop.

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Featured Reviews for This Recipe

From: April E

On May 22, 2008

As it was, it wasn't that great. But nonetheless I gave it a 4 star rating because I think it could be really good...next time I'll try it differently. Fewer sesame seeds and maybe apple cider vinegar instead of brown rice vinegar. Or maybe I might just add a little apple cider vinegar to the the brown rice vinegar. I just feel it needed a little something more zingy.

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