Soba Noodle Salad with Soy and Citrus Dressing
"Soba noodles are made with buckwheat and are traditionally served either hot in soups or cold in salads. The salad version is my favourite and you can, of course, use any green salad leaves in this recipe: rocket and young spinach leaves would be very good. This version is with watercress, which combines perfectly with the flavour of the seaweed. If you have prolems tracking down Japanese ingredients, try Clearspring at www.clearspring.co.uk..."
INGREDIENTS
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3 oz (75 g) soba noodles
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3 oz (75 g) beansprouts
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1 tablespoon wakame (sea vegetable)
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¼ oz (5 g) dried seaweed
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1 teaspoon vegetable oil
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1 tablespoon Japanese soy sauce
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1 bunch watercress, leaves only
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2 spring onions, finely chopped
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salt
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3 tablespoons fresh lime juice
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3 tablespoons Japanese soy sauce
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3 tablespoons oil
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