Soba Noodles with Sesame Dressing and Barbecue Pork
Photography Nick Tresidder.
Serves: 6
INGREDIENTS
300 grams dried udon or soba noodles
Dressing
¼ cup tahini
¼ cup sesame seeds, toasted
2 cloves garlic, crushed
1 teaspoon grated fresh ginger
2 tablespoons soy sauce
¼ cup sweet chilli sauce
1 tablespoon rice vinegar
¼ cup coriander leaves, chopped
¼ cup vegetable oil
2-3 tablespoons warm water
Salad
3 spring onions, thinly sliced
1 red capsicum, thinly sliced
300 grams Chinese barbecue pork, thinly sliced
½ cup chopped coriander
2 tablespoons sesame seeds, toasted
METHOD
Noodles: Cook the noodles in a large pot of boiling salted water until al dente or according to the instructions on the packet. Drain and refresh under cold running water. Drain well and toss with a little sesame oil.
Dressing: Put the tahini, sesame seeds, ginger, soy, chilli sauce, vinegar and the coriander in a food processor and blend to a paste. Drizzle in the oil then add enough warm water to make a creamy dressing. Season.
To assemble the salad: Toss the noodles with enough dressing to coat. Extra dressing can be stored in the fridge for 1 week. Add the spring onions, capsicum, pork and half the coriander and toss.
Transfer the salad to individual containers and sprinkle with coriander and sesame seeds.
Cooked prawns or chicken can be added to the salad instead of pork.
Menu: pack a summer picnic with Fillet of Beef Rolls with Black Olive and Currant Relish, Stilton, Spiced Walnut and Celery Pâté with Toasted Walnut Bread, A Red Salad, and Sour Cherry and Chocolate Meringue Cookies.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.