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This is another noodle salad that would go well as an accompaniment to a main meal on a hot
day or as part of a barbeque. The pesto is my own invention and is best made fresh and used fresh as the coriander flavour tends to diminish quite quickly . You could use any of your favourite noodles for this dish and if you wanted to add a variety of vegetables to create a more substantial meal.
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Ingredients 125g (5oz) soba noodles 1 small bunch fresh coriander 20g (1 tbsp) toasted sesame seeds Juice of half a lemon 3 spring onions 50ml (4 tbsp) vegetable oil 1 thumb of ginger 2 tbsp soy sauce 1 teaspoon sugar |
First of all toast the sesame seeds by heating them in a dry pan. As the pan heats the seeds will start to brown. Take them off the heat and they will continue to brown a little further and release their delicious nutty aromas. |  |
| Place all of the ingredients, except the noodles, in a food processor ans whizz them up to a fine puree. |  |
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Bring a large pan of water to the boil and cook the noodles for 4 minutes. Cool under cold
running water to quickly halt the cooking process and drain. To serve twirl towers of noodles with a fork onto your serving dish and top liberally with the coriander pesto. |
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