Soba noodles with crisp rainbow vegetables and a spicy sesame seed dressing

View the full article on guardian.co.uk

Serves six

For the dressing

And for the rest of the week…

1 thumb fresh ginger
0.5 clove garlic
50g tahini
1 lime
1 tbsp sriracha
1 bird’s
1 tbsp soy sauce
1 tbsp demerara sugar
0
3 tbsp sesame oil
25g water

Step 1
Cook the noodles in boiling water according to the packet instructions, and add the soya beans for the final minute of cooking, to blanch.

Step 2
Drain and rinse under cold water until cool and no longer clumping together, then put in a large salad bowl and toss with a tablespoon of sesame oil to coat (this will help keep the noodles apart).

Step 3
Add the carrots, red cabbage and mooli or radishes to the bowl.

Step 4
Peel, core and finely shred the apple directly into the bowl, then add the spring onions and coriander.

Step 5
Add the picked herb leaves and pop the bowl in the fridge while you get on with the dressing (covered, if you’re not eating straight away).

Step 6
Roughly chop the ginger, put it in a food processor with the garlic and tahini, and blitz until finely chopped.

Step 7
Add the lime, sriracha, chilli (if using), soy sauce and sugar, and blitz again.

Step 8
With the motor running slowly, add the sesame oil bit by bit, followed by the water, and process until the dressing is the consistency of double cream.

Step 9
If the dressing looks as if it has split, put a tablespoon of tahini in a bowl, then slowly whisk in the split dressing – it should quickly come back together.

Step 10
Toss the dressing through the salad and season to taste; it may need more lime juice.

Step 11
Scatter the sesame seeds on top and serve.

Step 12
And if you want to add a meaty element, toss through some hot griddled strips of beef or pork tenderloin.