Name: Nori noodle salad
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: Serves 4–6
Cuisine: Japanese
Ingredients: Ingredients; 125g/4½oz soba noodles; 1 sheet nori, finely shredded; 2 small daikon (or 5 small red radishes), thinly sliced; 2 spring onions, thinly sliced on the diagonal; 1 small red pepper, deseeded and thinly sliced; 1 large carrot, peeled and coarsely grated; 1 celery stick, thinly sliced; 1 tbsp chopped flatleaf parsley; For the dressing; 2 tbsp pickled ginger, finely chopped; 4 tbsp rice wine vinegar; 2 tbsp soy sauce; 2 tbsp olive oil; salt and freshly ground black pepper

Nori noodle salad

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Nori noodle salad

December 15, 2023

by Banzai Japan

Cuisine Japanese

Category Cuisines Japanese Recipes Japanese Recipes Nori Popular Categories Popular Categories Main Dish

It’s important all the vegetables are sliced very thinly for this delicate noodle salad, but then it's incredibly simple to make. If you can’t get hold of daikon (Japanese white radishes) just use the more common British radishes.

Persons

Serving Size

Prep Time

30 minutes

Cook Time

10 minutes

Total Time

40 minutes

Notes

If you can’t get soba noodles, try bean thread noodles or rice noodles instead. Nori is the Japanese word for seaweed, and it can be bought in flat sheets in most large supermarkets.

This recipe can easily be gluten free, just check the label on the soba noodles – many contain wheat, but some don't – and swap the soy sauce for tamari.

Can be made up to 4 hours ahead and dressed to serve.

Ingredients

Ingredients
125g/4½oz soba noodles
1 sheet nori, finely shredded
2 small daikon (or 5 small red radishes), thinly sliced
2 spring onions, thinly sliced on the diagonal
1 small red pepper, deseeded and thinly sliced
1 large carrot, peeled and coarsely grated
1 celery stick, thinly sliced
1 tbsp chopped flatleaf parsley
For the dressing
2 tbsp pickled ginger, finely chopped
4 tbsp rice wine vinegar
2 tbsp soy sauce
2 tbsp olive oil
salt and freshly ground black pepper

Instructions

Method
Cook the noodles according to the packet instructions. Drain and refresh in cold water. Drain again and set aside to cool.
Measure all the dressing ingredients into a small bowl or jug and mix together to combine.
Place the cold noodles, all the vegetables and the parsley in a bowl. Season with salt and pepper then pour the dressing over, toss to coat and serve.