Soba and Watercress Salad
Serves 4
Umeboshi vinegar is a salty-sour sauce derived from making Japanese pickled plums. It can be replaced in this recipe with a mixture of lemon juice, cider vinegar and a pinch of sea salt.
Soba noodles are traditionally made from buckwheat, but do read the label as some may have standard wheat added. If you have a gluten intolerance use pure buckwheat noodles - in New Zealand these can be sourced from Ceres Organics in Auckland. Rice Noodles can work well too.
250g packet of soba noodles
1 bunch of watercress
1 orange, peeled and sliced
¼ cup extra virgin olive oil
1 1/2 Tbl umeboshi Vinegar
1) Cook soba noodles in a large pot of boiling water. Check regularly – when just cooked, drain and rinse under running cold water.
2) Pick watercress to remove any tough stems. Chop into lengths, about 6 or 7cm. Wash and drain well.
3) In large bowl whisk the olive oil and umeboshi vinegar together. Add the soba noodles and orange pieces use you hands to coat everything evenly.
4) Just before serving add the watercress and toss to combine.
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