Cold noodles on a warm day are as comforting as warm noodles on a cold day. It’s the way they are eaten – holding the bowl with one hand, chopsticks or fork in the other, head slightly lowered; it’s their texture – slippery and substantial; it’s their receptiveness to all the other textures and flavours going on in the same bowl.
Getting ahead: All the components can be made in advance here – the noodles and radishes up to 2 days ahead, the dressing up to 3 days – kept separate, in the fridge, ready for the dish to be assembled in just a minute.
Ingredients note: Wakame has an interestingly oceanic flavour, which works so well against the avocado. The texture is also great: slippery, crunchy and chewy at once. It’s widely available but, as an alternative, packs of sea vegetable salad also work well.
25g | dried wakame seaweed (or a pack of sea vegetable salad) 200g green tea (or soba) noodles |
2 tsp | sesame oil |
1 | ripe avocado, peeled and sliced |
3 | spring onions, thinly sliced (45g) |
10g | basil leaves |
1 tbsp | sesame seeds (a mix of black and white looks great), toasted |
SAKE-PICKLED RADISHES | |
80g | radishes, thinly sliced |
2 tbsp | rice (or white) wine vinegar |
1 tbsp | caster sugar |
2 tsp | sake (or Shaoxing) wine |
salt | |
LEMON SOY DRESSING | |
50ml | lemon juice |
50ml | rice (or white) wine vinegar |
75ml | light soy sauce |
2 tbsp | mirin |
15g | ginger, peeled and finely grated 1 garlic clove, crushed |
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