CHILI CUCUMBER SOBA NOODLES

Ingredients

Serves 2

3 small Persian cucumbers

Pinch of salt

For the dressing:

1 tbsp + 1tsp of sesame oil

2 tbsp of white rice vinegar

1 tbsp of tamari

1 and 1/2 tsp of gochugaru or chili flakes
1-2 garlic cloves crushed (garlic press)

1 heaped teaspoon of grated fresh ginger

1 tsp of coconut sugar

168g (2 portions) of buckwheat soba noodles

Toppings:

Fresh coriander

Spring onions

Sesame seeds

Instructions

1) Cut the cucumbers in half lengthwise and place them on a chopping board flesh side down. Put a chopping knife over the cucumbers, pound them down, then slice them diagonally. Put the cucumber bits into a bowl and sprinkle a pinch of salt over them, then toss and let rest.


2) Make the sauce by combining all of the ingredients in a salad bowl.

3) Boil up some water in a pot and cook the soba noodles following the instructions on the pack. Once the noodles are cooked, drain and rinse them under cold water.


4) Drain the cucumbers, then toss them in the sauce. Add the noodles and toss all together. Top with sesame seeds, spring onions and coriander.