Soba Noodles With Sesame Seeds
Whether its for an exotic picnic lunch or a midnight snack, nigella lawson's japanese style noodles are irresistible. Cooks notes: 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.
Steps
Toast the sesame seeds in a dry pan over a high heat until they look golden brown , and.
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 until they are tender but not mushy.
Have a bowl of iced water waiting to plunge them into after draining.
In the bowl you are going to serve them in , mix the vinegar , soy sauce , honey and oil.
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.
If possible , leave the sesame seed noodles for about half an hour to let the flavours develop.
Ingredients
sesame seeds, salt, soba noodles, rice vinegar, soy sauce, honey, sesame oil, scallions