So my love affair with Nigella continues unabated. Tonight’s dinner is going to feature her sake steak and these sublime noodles.
When she made these I knew I would make them one day. It’s the sort of savoury dish that I adore. And then someone mentioned two-minute noodles as a great afternoon tea option for kids but you see, I can’t come at two minute noodles, they just seem so, so very fake. So refined that the only goodness they’re giving you is the feeling of being full and well, I can eat cake, slice, chocolate, chips to do that.
So I made these instead and you know what? The whole thing took me four minutes – the time it took the noodles to cook. So ok, it was probably more like 10 minutes if you count waiting for the water to boil and then draining the noodles at the end, but still, they are so very good and so very nutritious who cares.
- 75g sesame seeds
- 250g soba noodles
- 2 tsp rice vinegar
- 5tsp soy sauce
- 2tsp honey
- 2tsp sesame oil
- 5 spring onions*
- Toss the sesame seeds in a dry pan over high heat until they’re golden brown and then tip into a bowl
- Bring a large pan of water to the boil, add some salt and cook the soba noodles according the the instructions on the packet (mine – from Woollies – take 4 minutes), drain them and then plunge into a bowl of iced water
- In the bowl you’re going to serve them in, mix the vinegar, soy, honey and oil
- Finely slice the spring onions, add to the dish with the noodles and then give it all a good toss
- Add the sesame seeds and toss.
Nigella advocates leaving for half an hour for the flavours to develop, but I have no idea what that would be like as they were eaten immediately in our house.
* The first time I made this I didn’t have any shallots in the house so I used some very finely chopped Spanish onion instead. I think it would be far better with the spring onions and shall report back after tonight if that is the case.