Ideal for lunch or a light dinner, this dish is quick and easy to make whilst still packing a big Asian flavour punch. I served this with a seared tuna steak on top but I also enjoy it with chunks of hot smoked salmon or grilled chicken tossed through it.
Soba Noodle Salad with Seared Tuna
Serves 3200g soba noodles
2 pak choy, cut into quarters lengthways
6cm piece ginger, peeled
1½ tbsp light soy sauce
1½ tbsp rice wine vinegar
2 tsp sesame oil
½ cucumber, deseeded and cut into chunks
2 tsp oil
3 tuna steaks
3 spring onions, finely sliced
sesame seeds, to serve
Bring a large pan of water to the boil and add the soba noodles. Cook the noodles according to the packet instructions, but when you have 2 minutes left, add the pak choy.
Drain the noodles and pak choy, then run them under cold water to cool them completely. Place into a large bowl and set aside.
Grate the ginger over a clean cloth or fresh piece of kitchen roll. When all the ginger has been grated, gather up the sides of the cloth or paper and gently squeeze the flesh to extract the juice into a small bowl. Discard the wrung out ginger.
Add the soy sauce, vinegar and sesame oil to the ginger juice and mix well. Pour the dressing over the cooled noodles and add the sliced cucumber. Leave the mix to sit while you cook the tuna.
Place a large non-stick frying pan over a high heat. Once smoking, add the oil and then fry the steaks for 1 minute on each side. Serve up the soba noodles topped with the tuna, a sprinkling of spring onion and sesame seeds.
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