Sesame Soba Noodle Salad


Soba noodles are made from buckwheat, which, despite the name, is gluten free. This dish is best eaten Japanese-style, in bowls with much slurping, and it’s definitely not one to cook for a first dinner date when you want to impress, as noodle dishes are somewhat taxing on one’s table manners. The ginger gives this dish a powerful anti- inflammatory punch to help fight infection. It’s also rich in zinc to boost the libido and give you glowing skin. You could accompany this with Soy and Sesame Steam-fried Tenderstem or any other stir-fried vegetables.



Serves 4

400g (14oz) soba noodles

4 heaped tbsp peeled and roughly chopped root ginger

4 tbsp toasted sesame oil

4 tbsp freshly squeezed lime or lemon juice

4 tbsp tamari or soy sauce

400g (14oz) ready-to-eat smoked tofu, cubed

1/2 large cucumber, very finely sliced

4 tbsp sesame seeds, lightly toasted in a dry frying pan until they start to turn golden


1 Cook the noodles according to the pack instructions. Soba noodles usually require boiling for 5 minutes then refreshing in cold water.

2 To make the dressing, in a blender, whiz together the ginger, sesame oil, lime or lemon juice and tamari or soy until smooth – or as smooth as you can get the ginger in your blender. Some bits will probably remain, which is fine.

3 Pour the dressing over the noodles, add the tofu cubes and cucumber slices, and toss together. Heap into bowls and scatter with the toasted sesame seeds.

Cook’s Notes

Gluten-free, wheat-free if you use tamari, dairy-free • V • Can be made in advance

From Delicious, Health Sugar Free by Patrick Holford and Fiona McDonald Joyce. With special thanks to Fiona McDonald Joyce for use of these recipes for Holford Health Club members.

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