Sesame oil’s delicious nutty aroma makes me want to drizzle it over every noodle dish I prepare! My husband, Alex, always requests this noodle salad, and I think it’s great for those who aren’t huge vegetable fans. The dressing is so more-ish that I love to pour it over many different dishes. You can even substitute the tahini for peanut butter for a satay flavour, or leave it out entirely (along with the water) if you aren’t keen.
Serves: 2-3
Prep time: 10 mins
Cook time: 10 mins
Ingredients
Noodles
- 150–200 g soba or udon noodles
- ¼ red cabbage
- 1 carrot
- 1 cucumber
- 2 spring onions (scallions), sliced sprig of mint, chopped
- handful of coriander (cilantro), chopped
- 2 tablespoons sesame seeds
Dressing
- 3 tablespoons hulled tahini
- 2 tablespoons water
- 1 tablespoon soy sauce (or tamari for a gluten-free option)
- 1 teaspoon maple syrup
- 2 teaspoons toasted sesame oil
- thumb-sized piece (about 5 cm) of fresh ginger root, finely chopped or minced
- 1 garlic clove, finely chopped
- grated zest and juice of 1 lime
- pinch of chilli (hot pepper) flakes
Method
- Cook the noodles in a large saucepan of boiling water for 8–10 minutes, then drain and rinse under cold running water. Set aside.
- Meanwhile, thinly slice the cabbage and create ribbons with the carrot and cucumber with a vegetable peeler (or use a grater if you’re feeling lazy). Add all the vegetables, herbs and sesame seeds to a large salad bowl with the noodles and mix together.
- Whisk all the dressing ingredients together in a small bowl. Drizzle over the salad ingredients and stir to combine. Serve cold straightaway or leave in the refrigerator for up to five days.
Tip: If you don’t need all the dressing, store in an airtight container in the refrigerator for up to a week to use again.
This is an edited extract from Make It Vegan by Madeleine Olivia, published by Hardie Grant, $45. Photography by Ali Green and Clare Winfield.
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