20-Minute Soba Noodle Salad with Cabbage & Roasted Peanuts

Ingredients

• 15g sesame seeds
• 200g soba noodles
• 200g white or pointed cabbage, core removed and finely shredded
• 1 medium carrot (about 100g), coarsely grated or cut into fine matchsticks
• 3 spring onions, thinly sliced
• 1½ tbsp tamari soya sauce
• 2 tbsp fresh lime juice (about 1 juicy lime)
• 1 tsp finely grated fresh ginger
• 2 tbsp water
• 60g dry roasted peanuts, roughly chopped

Method

1. Toast the sesamePut the sesame seeds in a small dry frying pan over a medium-low heat. Toast for 2 to 3 minutes, stirring, until lightly golden and fragrant. Tip onto a plate straight away.
2. Cook and rinse the noodlesBring a large saucepan of water to the boil. Add the soba and cook for about 5 minutes, or according to the pack, until tender but not mushy. Drain and rinse under cold running water, gently separating the strands. Drain very thoroughly.
3. Shred and dressWhile the noodles cook, prepare the cabbage, carrot and spring onions. In a large mixing bowl, stir together the tamari, lime juice, ginger and water. Add the drained noodles and vegetables and toss well with tongs, lifting the strands so the dressing reaches everything.
4. Add the crunchFold through half the peanuts and half the toasted sesame. Divide between two bowls and scatter the rest over the top. Taste before adding more tamari; it is already salty. Add a small splash of water if the noodles need loosening.

Make it softer

If you prefer cooked cabbage, add the finely shredded cabbage to the noodle pan for the final minute, then drain and rinse together. Keep the carrot and spring onions raw for a little contrast.

Pack it for later

For a lunchbox, keep the peanuts and sesame in a separate small container and add just before eating. Refrigerate the salad promptly in a covered container and eat within 24 hours. Keep it chilled while travelling and give it a good toss before serving.