Warm Japanese Black Noodle Salad

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December 2, 2016

Recipe by The Little Plantation


250g/9oz black rice noodles (see tips below for alternatives)

a pinch of salt

1-2 handfuls of fresh (organic) spinach

a handful of (organic) radishes

½ (organic) cucumber

a handful of fresh (organic) coriander/cilantro

1-2 long (organic) onions/scallions

1 tbs (black or white) (organic) sesame seeds

½ tsp chilly flakes (optional)

Ingredients for the dressing:

2 tbs sesame oil

juice of 1 (organic) lemon

1 inch piece fresh ginger, grated

2 tbs brown rice vinegar

2tbs of tamari sauce


1Get all the ingredients out and onto the kitchen counter, ready for use.

2Wash the spinach, radishes, cucumber, coriander and long onions. Roughly chop the spinach and coriander. Finely chop the long onions. Half the cucumber and take out the seeds then slice finely with a potato peeler into long ribbons (as shown). Slice the radishes finely with a potato peeler or just chop finely, whichever you prefer. Set all the fresh, chopped ingredients aside.

3Next bring a pot of water with a pinch of salt to the boil. Once the water has started boiling, add the noodles. Follow the instructions on the back of the packet of noodles for length of time they need to cook, but the ones I used needed about 5 minutes.

4Next prepare the dressing. Grate the ginger and place in a small container. Add the lemon juice, sesame oil, brown rice vinegar and tamari sauce. Stir and combine well.

5The noodles should be cooked now, so remove them from the heat. Drain off the hot water and then briefly run the cooked noodles under a cold water tap to stop them from cooking further.

6In a bowl, mix the noodles with the spinach, radishes, cucumber and long onions. Then drizzle the dressing over the noddles and mix together well.

7Finally, top with sesame seeds as well as the chilly flakes if using.

8Serve immediately and enjoy!


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