Hellooo everyone and happy 2015! I’m back! I was never really gone, but I’ve had a busy couple of months – moving house, festival-ing, having family over from Perth, going on a mini-holiday, Christmas, New Years, ALL THAT JAZZ. It’s hard to believe that one and a half months slipped away from me just like that, but it’s been lots of fun and I’m now feeling a lot more relaxed and grounded in my new home. Our house has lots of light, lovely floorboards, a rocking kitchen, an outdoor patio and a BACKYARD. I am still very excited by this and I have been here a month now.
I have so much to share with you, but I’m trying not to get too overwhelmed with it today and instead I’ll just hit you with a lovely simple noodle salad recipe. This is a great one for summer because there is pretty minimal cooking involved. In the coming weeks I’ll be sharing a bunch more summer-friendly recipes. I’ve always been a fan of stronger flavours, and this one packs quite a tangy punch thanks to the combination of rice wine vinegar, sriracha and ginger. Nothing like a good hit of ginger to boost the old immune system!
1 medium red capsicum
6 spring onions
2 cups frozen edamame
2 cups snow pea tendrils
200g buckwheat soba noodles
3 Tbsp black sesame seeds
4 Tbsp soy sauce
3 Tbsp rice wine vinegar
2 Tbsp sriracha
2 Tbsp sesame oil
1 tsp ginger, minced
1 clove garlic, minced
Prepare your veggies – using a julienne peeler, a mandolin or a really sharp knife and a bit of patience, cut your carrots and set aside. Julienne the red capsicum, and chop your spring onions into 1cm chunks.
Cook your noodles according to instructions, and in the final minute or two, throw in the edamames.
Meanwhile, whisk together dressing ingredients and set aside, and lightly toast sesame seeds in a pan over low heat until fragrant.
Drain noodles and edamame, and place in a large bowl along with carrot, spring onion, capsicum and snow pea tendrils. Pour over dressing and toss to combine. Top with toasted black sesame seeds.