Elements
300g soba noodles
300g leftover roast rooster, shredded
1 carrot, peeled and julienned
150g snap peas, trimmed and julienned
1 spring onion, sliced diagonally, plus further to serve
100g shelled edamame, blanched
1 Lebanese cucumber, sliced into skinny rounds
Sesame-soy dressing
3 tbsp gentle soy
2 tbsp apple cider or rice wine vinegar
1 tbsp sesame oil
1 tbsp tahini or sesame paste
1 tsp finely grated ginger
½ tsp caster sugar
Furikake*
1 tbsp toasted white sesame seeds
1 tbsp toasted black sesame seeds
½ sheet toasted nori, finely chopped or torn
½ tsp chilli powder, plus extra to style
½ tsp flaky sea salt, plus extra to style
pinch caster sugar
1 dried shiitake mushroom, finely grated or floor in a spice blender
Methodology
1. Make the sesame-soy dressing by whisking all the elements collectively in a bowl till easy. Put aside.
2. Make the furikake by combining all the elements in a small bowl. Examine for seasoning, including extra chilli or salt if desired.
3. Cook dinner the soba noodles based on the packet instructions. Drain and rinse completely underneath chilly water. Place in a bowl with the greens and shredded rooster. Pour the dressing over the salad and toss properly to mix.
4. High the salad with further spring onions and a beneficiant scattering of furikake, if utilizing.
*Tip: For further flavour, I’ve included a recipe for furikake, a Japanese seasoning that actually makes this salad pop. You should purchase it ready-made, however making a batch at house is easy, and you may fluctuate it to fit your palate. It is vital to toast the nori sheet earlier than reducing it up so it stays good and crisp. That is simply completed by waving it over a gasoline flame just a few instances or toasting it in a dry frypan. The dried shiitake simply turns into a powder when finely grated and brings with it a whole lot of umami.
More family recipes that become work (and school) lunches the next day