Soba noodles with Chinese cabbage, cucumber and young ginger

AT A GLANCE

  • Serves 4 people

  • 180 gm soba noodles
  • ½ Chinese cabbage, shredded
  • 5 gm (1cm) piece of young ginger, finely grated
  • 1 telegraph cucumber, cut into julienne
  •  
  • Ponzu and sesame dressing
  • 60 ml (¼ cup) tamari soy sauce
  • 3 tsp each mirin and rice wine vinegar
  • 3 tsp bonito flakes
  • 1 tbsp lemon juice, or to taste
  • 2 tsp sesame oil
  • 3 tsp tahini, or to taste
01   For ponzu and sesame dressing (see note), combine tamari, mirin, vinegar and bonito in a small saucepan. Bring to a simmer, remove from heat and set aside to cool (5-10 minutes). Strain through a fine sieve (discard solids), stir through remaining ingredients, set aside.
02   Meanwhile, cook soba noodles in a saucepan of boiling salted water until just tender (3-5 minutes), drain and refresh under cold running water, then drain well.
03   Arrange cabbage on a platter. Combine soba noodles, ginger and dressing in a bowl, toss well to combine and place on top of the cabbage, then scatter over cucumber, spring onion and sesame seeds and serve.
Note Ponzu sauce is available ready-made from Japanese grocers. Substitute 90ml of bottled ponzu if desired, combining it with the sesame oil and tahini to make the dressing.

This recipe is from the September 2009 issue of Australian Gourmet Traveller.

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

LISA FEATHERBY

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