Soba Noodle Salad (Gordon Ramsay)

Ingredients

• 125 g soba noodles
• 75 g sugar snap peas (topped and tailed and halved lengthways)
• 1.5 whole carrots (peeled and sliced into ribbons using a vegetable peeler)
• 1 whole spring onion (trimmed and finely chopped)
• 1.5 cm fresh ginger (peeled and julienned)
• 0.5 tbsp sesame oil
• 1 tsp rice vinegar
• 1 tbsp light soy sauce
• 0.25 whole lemon lemon juice (juice only)
• 0.5 sheet nori seaweed (thinly sliced/shredded)
• to taste salt
• to taste freshly ground black pepper

Instructions

1. 1

   Cook the soba noodles according to package directions until tender. Drain and rinse under cold water to cool completely.

2. 2

   While the noodles cook, prepare the vegetables: halve the sugar snap peas lengthways, slice the carrots into ribbons using a vegetable peeler, chop the spring onion finely, and julienne the fresh ginger.

3. 3

   In a small bowl, whisk together the sesame oil, rice vinegar, light soy sauce, and lemon juice to make the dressing.

4. 4

   In a large bowl, combine the cooled soba noodles with the sugar snap peas, carrot ribbons, spring onion, and ginger.

5. 5

   Pour the dressing over the noodle mixture and toss gently to combine. Season with salt and freshly ground black pepper to taste.

6. 6

   Divide the salad between serving plates and garnish with the shredded nori seaweed. Serve immediately.

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