Warm Japanese Black Noodle Salad
Prep time
Cook time
Total time
A quick and simple Japanese soba noodle salad using gluten free black rice noodles for a dramatic effect.
Recipe type: Salad
Cuisine: Japanese
Serves: 4
  • 250g black rice noodles
  • 1 cucumber, cut in half, seeded and then julienned
  • A small handful of radishes, thinly sliced
  • 2 bok choy, thinly sliced into long strips
  • small handful chopped coriander
  • 2 spring onions, thinly sliced into rounds
  • 1 small red chilli, sliced into rounds
  • 1 Tbs sesame seeds
  • 1 small lemon, juice and zest
  • 1 Inch fresh ginger
  • 2 Tbs brown rice vinegar
  • 1 pinch cayenne
  • 2 Tbs tamari
  • 2 Tbs toasted sesame oil
  1. Cook the noodles according to packet instructions, drain and rinse well under cool water.
  2. Meanwhile make up the dressing. Whisk together the lemon juice, zest, ginger, vinegar, cayenne and tamari. Continue to whisk as you mix in the oil till the dressing emulsifies
  3. In a large mixing bowl combine the noodles with the sliced vegetables, the coriander, spring onions and enough dressing to coat.
  4. Scatter the sesame seeds and fresh chilli on top.
Best served fresh but will keep in the fridge for 2 days.
You can add julienned carrots to this dish too.
Recipe by Natural Kitchen Adventures at https://naturalkitchenadventures.com/japanese-black-noodle-salad/