Monday, 12 August 2013

Nigella's cold soba noodles

Poor bloody Nigella. Not only was she throttled by her hubby in full public view, she now has to contend with his whinging suicide rants. They say the way to a man's heart is through his stomach, but for Nigella, I think the way to a man's heart is a 9-inch blade through the breast plate. As long as she doesn't give up the kitchen. So to honour the challenges she's facing at the moment, here's one of my favourite Nigella recipes. If her idiot husband keeps up his antics, there'll no doubt be more Nigella right here. Let's wait and see...

Makes 2 good servings, or 4 as part of a meal


75 grams sesame seeds
250 grams soba noodles
2 teaspoons rice wine vinegar
5 teaspoons soy sauce
2 teaspoons honey
2 teaspoons sesame oil
5 spring onions


Toast the sesame seeds in a dry pan over a high heat until they look golden brown, and tip them into a bowl to cool.

Bring a large pan of water to the boil and add some salt. Put in the soba noodles and cook them for about 3 minutes (or according to packet instructions) until they are tender but not mushy.

Drain them then throw them in a bowl of iced water to stop the cooking process.

In the bowl you are going to serve them in, mix the vinegar, soy sauce, honey and oil. Then finely slice the spring onions and put them into the bowl with the cooled, drained noodles and mix together thoroughly before adding the sesame seeds and tossing again.

Leave the sesame seed noodles for about half an hour to let the flavours develop, although this is not absolutely necessary or sometimes even possible.

Make a double batch and keep them in your fridge for seconds, or lunch the next day. You can serve them with a grilled fillet of salmon with a lemon wedge, or some gourmet sausages, and a handful of rocket with an olive oil dressing.