Japanese noodle and tomato salad
This Japanese noodle and tomato salad is made with balsamic vinegar which adds an interesting twist to the usual flavours. It’s super easy to make, ideal for parties, picnics or for your lunch-box as it’s served at room temperature not warm. You can also serve it as part of a Japanese menu. It’s vegan, dairy-free and gluten-free (if you’re using proper buckwheat noodles).
Ingredients
Method
- Mix the soy sauce with the sesame oil, lime juice and half of balsamic vinegar. Put aside.
- Cook the noodles according to the packet’s instructions, then rinse with cold water and drain. When completely cooled, transfer it to a large bowl and mix the it with the dressing.
- Heat the oil and fry the tomatoes for 3-4 minutes. Add the remaining balsamic vinegar, sugar and mint leaves. Caramelise it for about a minute.Take it off the heat and let it cool, then add to the noodles and gently combine.
- Scatter the sesame seeds on top just before serving.