Soba noodles and coriander pesto
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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.

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.
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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Soba noodles are made from buckwheat flour. As the buckwheat doesn't contain much gluten the buckwheat is usually mixed with a quantity of wheat flour. To be called soba they have to contain at least 35% buckwheat.