Japanese-Style Watercress and Sesame Noodle Salad

Ingredients

• 160 g watercress, thick stems removed
• 300 g soba noodlesor use wholewheat spaghetti if soba unavailable
• 3 tbsp tahini
• 3 tbsp soy sauceuse tamari for gluten-free
• 2 tbsp rice vinegar
• 2 tbsp toasted sesame oil
• 3 cm fresh ginger, peeled and finely grated
• 2 cloves garlic, finely grated
• 1 tbsp maple syrupor use agave syrup
• 1 cucumber, halved lengthways, seeds scraped out, thinly sliced
• 4 spring onions, thinly sliced on the diagonal
• 2 tbsp toasted sesame seeds
• ½ tsp dried chilli flakes (optional)

Contains: cereals gluten, sesame, soya, sulphites.

Method

1. Bring a large pan of unsalted water to the boil. Cook the soba noodles according to the packet instructions, usually 5–6 minutes, until just tender. Drain and rinse immediately under cold running water until the noodles are completely cold — this stops cooking and prevents clumping.About 8 min
2. While the noodles cook, make the dressing. In a large mixing bowl, whisk together the tahini, soy sauce, rice vinegar, sesame oil, grated ginger, grated garlic and maple syrup until smooth and glossy. If the dressing feels very thick, add 1–2 tablespoons of cold water and whisk again until it reaches a pourable, coating consistency.About 3 min
3. Add the drained, cold noodles to the bowl with the dressing and toss well to coat every strand. Add the cucumber and spring onions and toss again.About 2 min
4. Add the watercress to the bowl and fold it gently through the noodles — you want the leaves to stay largely intact rather than wilt into the dressing. The heat of the noodles should have dissipated entirely by this point, which protects the watercress texture and colour.About 1 min
5. Divide between four bowls or plates. Scatter over the sesame seeds and the chilli flakes if using. Serve straight away.