Soba Salad

2tbsp soy sauce
2tbsp mirin
2tbsp rice wine vinegar
2tbsp  ぴり辛のごまだれ (sesame/garlic/chilli sauce) 
1tsp grated ginger

250g soba 
2 spring onions sliced
handful of fresh green leaves - mizuna or baby spinach
400g green beans sliced in half and/or any other vegies  (daikon, bokchoy or eggplant work well)

nori sheet
sesame seeds

Cook soba noodles according to packet instructions, then rinse with cold water and drain.

Stir fry beans and/or vegies in a little oil until tender. I sometimes microwave the beans when I’m feeling ultra lazy.

Mix all the dressing ingredients in a small bowl.

Add soba noodles, cooked vegies, mizuna and spring onion to a large bowl, pour over dressing and toss to combine.

Cut nori sheet into shreds and sprinkle onto salad along with the sesame seeds.

Serve salad with a sliced steak and ぴり辛のごまだれ as dipping sauce. 

 ぴり辛のごまだれ is a yummy sauce that we found when visiting Ohara in Japan. Known in our household as ‘The Saouce’ - you can use it on anything, it’s so good. We often use it for shabu shabu. You can use whatever vegies you have in the fridge or even add some fried tofu to make this salad a complete vegetarian meal. It’s also good as lunch the next day when the dressing has soaked into the noodles. This is one of my favourite easy dishes that I make regularly. If you can’t get ‘The Saouce’, you could try substituting sesame kewpie dressing and add a little garlic and chilli. It won’t be as good though.