From issue 58.
Noodles are such a popular dish – though this isn’t one for younger family members or those who are spice sensitive. On a hot summer day, chilled noodles are light and simple to make, and just as tasty the next day. If you are gluten sensitive, choose a soba noodle that is 100 per cent buckwheat.
1 packet soba noodles
Sriracha Sauce
¼ cup rice wine vinegar
1 tsp maple syrup
2 tbsp sriracha sauce (a type of Thai hot sauce)
2 tbsp tamari
2 tsp sesame oil
½ cup chopped spring onion, white part only
3 tbsp tahini
Garnish
3 tsp white sesame seeds
3 tsp black sesame seeds
chopped spring onion, green part only
fresh coriander leaves
Cook the noodles as per the packet instructions. Don’t forget to rinse in cold water after to stop the cooking process.
While they are bubbling away, prepare the sauce. Tone down the sriracha if it’s too spicy for you.
Drain the noodles and gently stir through the sauce. Garnish with seeds, spring onion and fresh coriander leaves. Delicious when rolled into rice-paper rolls, too.
Sarah Tanner is a busy mum, entrepreneur and passionate vegan. Her mission is to help people see that being a little more vegan is not only possible, but delicious! Recipe creator, stylist and photographer, Sarah is a one-stop-shop for all things vegan. See more at sarahtanner.co.nz
