- 250g buckwheat soba noodles
- 2 tbsp sesame oil
- 2 tbsp toasted sesame seeds
- 4 shallots finely sliced
- 500g Brussels sprouts, trimmed, quartered
- 2 tbsp olive oil
- 2 clove garlic, sliced
- 1 thumb size piece of ginger, finely sliced
- 2 carrots, peeled, grated
- 2 tbsp each salt-reduced soy sauce and rice vinegar
- 150g baby spinach
- Handful coriander leaves
Brussels sprout soba noodle salad
From Loathed to Loved. This Brussels sprout soba noodle salad by Tom Walton incorporating ginger, sesame and shallots will convert any Brussels hater into a lover. It all comes down to getting some nice caramelisation on them which creates so much flavour.
- Cook the soba noodle according to packet instructions, refresh in cold water, drain well and toss with half the sesame oil, half the sesame seeds and half the shallots. Set aside.
- Meanwhile, heat a large frying pan over a high heat, add the olive oil and Brussels sprouts, cooking them for 6-7 minutes, until caramelised and softened. Add the garlic, ginger, remaining shallots, carrot, and stir-fry for 1 minute then remove from the heat.
- Combine the noodles, and baby spinach in a large mixing bowl. Add the Brussels sprout mix, remaining sesame seeds, sesame oil, soy, and rice vinegar.
- Toss everything together well and serve scattered with coriander leaves.