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And Billie has become a pro noodle-sucker. At times tonight she seemed to be competing with me for how fast she could slurp them back. While she managed to dodge any actual vegetables, she at least sucked back a fair few sesame seeds and bits of fresh coriander.
This is a delicious meal that's quick and easy to prepare, and is designed to be eaten cold (perfect for feeding the whole family).
Note that I've used honey - so best avoided if you're feeding an under-one-year-old. Substitute with maple syrup, which is what the original recipe calls for (yes, it's American).
You may have already guessed where this salad came from - Cynthia Lair's Feeding the Whole Family. I've just made a couple of changes.
Lair suggests serving this tasty vegetarian dish with salmon. However, it's served us well twice this week as a main - just add a vegetable or two.
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| Feeding the family |
NOODLE SALAD WITH SESAME DRESSING
Salad:
1 pack of soba noodles (225g/8oz)
1/4 cup sesame seeds
1/4 cup chopped coriander/cilantro leaves
Dressing:
2 T sesame oil (Lair suggests toasted, but I just used plain)
3 T tamari or shoyu
3 T balsamic vinegar
1 T honey/maple syrup
1 T olive oil
fresh cracked pepper
Optional extras:
I used broccoli florets on Saturday and both broccoli and thinly sliced carrots tonight.
Lair suggests chives, red cabbage, radishes and scallions.Toast sesame seeds in dry cast iron fry-pan/skillet on medium heat for about five minutes. Stir frequently and remove when browning and crackling. Don't over-do them.
Cook soba noodles in medium-sized pot of boiling water for a few minutes (check package). Drain and rinse under cold tap immediately.
Steam any vegetables, such as broccoli and carrot.
