Spring has officially arrived and I’m almost starting to believe it. It might only be twelve degrees outside, but the sun is shining and one by one the trees are slowly coming into bloom. In many ways, spring is my favourite season and this soba noodle salad, with a zesty ponzu-inspired dressing, edamame soybeans and avocado, might just be my favourite way to celebrate the start of nature’s return to life.
Ingredients (for 2):
200 g Japanese soba or Korean buckwheat noodles
4 tbsp light soy sauce
zest of 1 unwaxed organic lime
juice of 1/2 lime and a slice of lime to serve
1 avocado, thinly sliced
2 big handfuls of frozen edamame pods
toasted sesame seeds
a bit of white radish cress (or another type of cress)
- Put the frozen edamame pods in boiling water for a few minutes, then drain, rinse with cold water and shell them.
- Make the ponzu by combining the soy sauce, lime zest and juice.
- Boil the soba noodles al dente according to the package (3 minutes in my case) and rinse thoroughly with cold water.
- Toss the noodles with the ponzu and the edamame and divide them on two plates.
- Top off with sliced avocado, toasted sesame seeds, cress and a squeeze of lime.