Simple Soba for One
I adore this salad for its simplicity. It is so quick and easy to make – the longest step is waiting for the water to boil! I use this time to make the dressing (unless I’ve made it ahead of time) and prep the rest of my ingredients, and this salad comes together in moments.
You can, of course, scale it to feed more people, which you may wish to do because the flavours are so good!
Ingredients 11
Dressing
1 tbsp peanut butter
2 tsp soy sauce
1 tsp toasted sesame oil
1 tsp maple syrup
1 garlic clove, microplaned, optional
1 tsp fresh ginger, grated, microplaned
Salad
50 g edamame beans, shelled
75 g soba noodles
Handful baby spinach leaves, small, cut into approx. 1 cm (1⁄2 in) strips
1 tsp toasted sesame seeds
1 spring onion (scallion), sliced
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Method 4
Place the , , , , (if using), and in a serving bowl and stir to combine.
If your aren’t already defrosted, place them in a heatproof bowl, cover with boiling water and allow to sit for 2 minutes. Drain, refresh with cold water, then drain again and set aside.
Bring a large pot of water to a boil. Add the and cook according to the directions on the packet, then drain and run under cool water. Shake the noodles to remove as much excess water as possible, then put them in the bowl with the dressing. Stir to combine.
Add the , , , and , toss and devour immediately.
Jessica Prescott's tips
Got leftovers? They’re delish, but the cold noodles get a bit sticky – I prefer to eat them warm. Add a teaspoon of water before reheating.
Double the edamame beans or add an egg if you are looking for an extra protein hit.
If your edamame beans are still fully or partially frozen, throw them in with the noodles, or pop them in a colander and pour the noodle water over them.
Use tahini instead of peanut butter if you can’t do nuts.
