Posted in Freshly Picked
This soba noodle dish is fresh and light, but packed with toasty, nutty flavours and a nice kick from the chilli flakes and spring onion. You may gain new appreciation for the simple cucumber after this one!
Prep:
10 mins 
cook:
15 mins 
Easy Peasy 
Fill a pot with water and bring to the boil.
Pick and wash the mint and coriander. Roughly chop the cucumber into small but odd shapes, place in a mortar and pestle and lightly smash to break them down a bit and remove some water. Then cover with 1 tablespoon of sesame oil and half the toasted sesame seeds along with salt, chilli flakes, and golden syrup. Add the juice of half a lemon, mint and coriander.
Turn a burner on a low flame and cover with a heatproof wire wrack. Season the whites of the spring onion with a pinch of salt and a drizzle of sesame oil. Place them on the wire rack and cook for a few minutes, turning occasionally, until they begin to colour. For the dressing, mix the soy, golden syrup, 3 tablespoons sesame oil, 1 tablespoon water and chilli flakes in a bowl and add most of the chopped spring onions, reserving some for garnish. When the water starts boiling, pour in 1 tablespoon salt and place the soba noodles in, giving a gentle stir so they are all immersed in the water and not sticking together. After 3 minutes or when they are cooked through, remove from the water and rinse with cold water to cool them down.
Transfer your noodles to a serving bowl. Top with the cucumber and herb salad, finish with the rest of the sesame seeds and spring onions, and drizzle over the dressing.
