Soba noodle salad

Well suited for a packed lunch to take to work.

2 servings of Soba noodles

2 tbsp toasted sesame seeds

2 tbsp chopped coriander leaves

1 1/2 cups chopped mixed vegetables (carrot, broccoli, bell pepper or any combination you like)

Microwave broccoli (covered) for a couple of minutes to soften them or blanch for a few minutes in boiling water and then shock it in cold water to stop it from over cooking.  

Dressing

2 tbsp rice wine vinegar

1 tbsp soy sauce

1 tbsp hot chilli sauce (if you up to it, add Maggi masala chilli sauce)

2 tsp lemon juice

1 tbsp toasted sesame oil

1/2 tsp sugar (can substitute with honey instead)

Salt to taste

Mix all of these together to form the dressing. 

Cook the noodles in salted water according to the pack instructions. Drain the noodles really well. Toss the noodles, vegetables and coriander with the enough dressing to coat everything nicely. Let it sit for some time to absorb all the flavours. It tastes best when served cold. 

Sprinkle the sesame seeds before serving.