Cold soba salads are great on hot evenings when you feel like something light and refreshing, yet satisfying and wholesome.
- 270 g buckwheat soba noodles
- 1 short (Lebanese) cucumber, halved lengthways and thinly sliced
- 1 carrot, cut into julienne
- 4 radishes, thinly sliced
- 250 g cherry tomatoes, halved or quartered
- 2 avocados, cubed
- handful coriander leaves
- 1 tbsp black sesame seeds
- 1 lime, juice
- 1 tbsp soy sauce or tamari
- 1 tsp honey
- 1 tsp sesame oil, plus extra for drizzling
- 1 tbsp avocado or macadamia oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Bring a saucepan of water to the boil. Add the noodles and cook according to packet instructions. Drain and refresh in a bowl of iced water. When completely cold, drain well, then place in a large bowl and toss with a drizzle of sesame oil to prevent them sticking.
- Meanwhile, for the dressing, place all the ingredients into a small bowl and stir until well combined.
- Add the cucumber, carrot, radish, cherry tomatoes and dressing to the noodles and use your hands to toss gently. Divide between serving bowls, top with the avocado, coriander and sesame seeds and serve.
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Photography by Adam Liaw.