Name: Japanese noodle and tomato salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 3 tbsp Japanese (Kikkoman) soy sauce; 1 tbsp Japanese sesame oil; 2 tbsp balsamic vinegar; Freshly squeezed juice of 1 lime; 200g soba (or wholemeal udon) pasta; 1 tbsp vegetable oil; 250g cherry tomatoes, halved; 2 tbsp muscovado sugar; 1 handful mint leaves, chopped; 2 tbsp sesame seeds, lightly toasted

Japanese noodle and tomato salad

24 Sep 2019

by Wholeness

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Background

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

3 tbsp Japanese (Kikkoman) soy sauce
1 tbsp Japanese sesame oil
2 tbsp balsamic vinegar
Freshly squeezed juice of 1 lime
200g soba (or wholemeal udon) pasta
1 tbsp vegetable oil
250g cherry tomatoes, halved
2 tbsp muscovado sugar
1 handful mint leaves, chopped
2 tbsp sesame seeds, lightly toasted

Instructions

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.