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).

Print Recipe

Prep Time 10

Cook Time 15

Resting Time 4

Total Time 25

Servings: 4 people

Cuisine: Japanese

Calories: 1234

Ingredients Method

Ingredients

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

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.