Uforic Food Cafe Torquay

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Day 11 – sobo noodle salad

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I remember going to so many barbecues with my parents in the late 80s and early 90s. No matter whose party or gathering it was, if there was a barbecue going, you always got pretty much the same things – sausages with tomato sauce, creamy potato salad, coleslaw – and that icky pasta salad.

The only variance was some people prefer a creamy sauce, while other just bung on a whole load of some jarred pasta sauce  and serve it cold.

In 2010, I think we have moved away from salads like this – I ate enough of it as a kid to be very happy about that!

So, I love this sobo noodle salad. It’s perfect served at a barbecue – or just with some marinated chicken on top, as I’ve done here.

Sobo Noodle Salad

  • 1 packet of organic sobo noodles (you can find these in the Asian isle at the supermarket)
  • 3 spring onions, sliced
  • 2 tablespoons of dark soy sauce
  • 1 tbs of rice wine vinegar
  • 1/2 a tsp of sesame oil
  • 2 tbs of sesame seeds

Method:

Cook the sobo noodles according to the packet directions.

In the meantime, combine the soy, rice wine vinegar and sesame oil and stir.

Toss the dressing through the noodles and then stir through the spring onions. Pile onto a serving platter and garnish with the sesame seeds.

This recipe is so simple, quick and super tasty. As you will see in the photo, I have topped it with some marinated chicken fillets – this really makes it a meal in itself.

I used about 1 tablespoon each of sweet chilli sauce, soy, rice wine vinegar and a teaspoon each of sesame oil and fish sauce and the juice of half a  lime. Stir together, taste, and adjust to suit your tastes, if required.

I used chicken thigh pieces, but you could use breast, or even beef stir fry strips.

Cook over a high heat, until cooked through and serve with the noodles.

A great entertaining recipe, or a quick week night meal. I hope you’ll enjoy it much more than any pasta salad you’ve had.

Hope you give it a try 🙂

Be Inspired~

Lisa

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