Name: Soba noodles with wakame
Yield: Serves 4–6
Cuisine: Japanese
Ingredients: 2 tsp salt; 300 g soba noodles; 30 g coriander leaves, roughly chopped; 60 g wakame; 2 tbsp toasted sesame oil; 2 tbsp groundnut oil; 2 fresh red chillies, finely chopped (or less if you don’t like it too hot); 1 tbsp palm sugar; ¾ tsp salt; 1 tbsp sweet chilli sauce; 1 garlic clove, crushed; 2 large cucumbers (skin on); grated zest of 2 limes; 2 tbsp rice vinegar; 1 tbsp grated fresh root ginger; 60 ml lime juice; 50 g radish sprouts, plus extra to garnish; 70 g toasted sesame seeds; 50 g mint leaves, roughly chopped

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

Plenty

By Yotam Ottolenghi

Published 2010

About

In 2009 I travelled to Tokyo with the sole purpose of eating. I have always liked Japanese food but this time I was blown away, completely taken over by food and by the fact that the Japanese, like no other culture that I know of, are all foodies. It was fantastic being in the company of so many who, just like me, are willing to queue for ever for the best sponge cake in the world, the finest slice of raw fish or the greatest soba noodles. The latter I tasted, along with dozens of bu