Nori noodle salad
It’s important all the vegetables are sliced very thinly for this delicate noodle salad, but then it's incredibly simple to make. If you can’t get hold of daikon (Japanese white radishes) just use the more common British radishes.
Ingredients
- 125²µ/4½´Ç³ú soba noodles
- 1 sheet nori, finely shredded
- 2 small daikon (or 5 small red radishes), thinly sliced
- 2 spring onions, thinly sliced on the diagonal
- 1 small red pepper, deseeded and thinly sliced
- 1 large carrot, peeled and coarsely grated
- 1 celery stick, thinly sliced
- 1 tbsp chopped flatleaf parsley
For the dressing
- 2 tbsp pickled ginger, finely chopped
- 4 tbsp rice wine vinegar
- 2 tbsp soy sauce
- 2 tbsp olive oil
- salt and freshly ground black pepper
Method
Cook the noodles according to the packet instructions. Drain and refresh in cold water. Drain again and set aside to cool.
Measure all the dressing ingredients into a small bowl or jug and mix together to combine.
Place the cold noodles, all the vegetables and the parsley in a bowl. Season with salt and pepper then pour the dressing over, toss to coat and serve.
Recipe Tips
If you can’t get soba noodles, try bean thread noodles or rice noodles instead. Nori is the Japanese word for seaweed, and it can be bought in flat sheets in most large supermarkets.
This recipe can easily be gluten free, just check the label on the soba noodles – many contain wheat, but some don't – and swap the soy sauce for tamari.
Can be made up to 4 hours ahead and dressed to serve.
