This is yet another recipe based on one from Plenty by Yotam Ottolenghi. Ottolenghi’s recipe is here and below is my most recent adaptation that eliminates the wakame (I enjoy seaweed but it’s harder to find) and uses radishes instead. I love soba noodles, spicy flavors, and the crunch that comes from raw vegetables. I also like plates with a lot of color, so this one fulfils all of my food wishes at once!
What You Need
2 large cucumbers (skin on)
2 teaspoons of salt (or less)
11oz soba noodles
2 tbsp rice vinegar
Grated zest of 2 limes
1/4 cup lime juice
1 1/2 tbsp grated fresh ginger
2 fresh red chilis, finely chopped
1 tbsp sugar
2 tbsp sesame oil
2 tbsp canola oil
1tbsp sweet chili sauce
1 garlic clove, crushed
1/2 cup sesame seeds
Half a bunch cilantro leaves, roughly chopped
About half the amount of mint leaves as cilantro leaves, roughly chopped
What To Do
1. Slice cucumber into strips using a vegetable peeler. Place strips into colander, sprinkle with salt, and stir. Leave to drain.
2. Thinly slice radishes and set aside.
3. Cook noodles in boiling water for about 4 minutes, or as directed on the package. Drain and rinse under running cold water to stop cooking. Leave to dry.
4. Make sauce by whisking together all ingredients.
5. Mix together cucumber, radishes, and noodles and then add sauce. Stir gently and add sesame seeds, cilantro, and mint. Stir to combine. Taste and adjust seasonings – it should be “a sweetish tart flavor with a kick”.