Chinese cabbage, also known as napa cabbage, is one of those vegetables that are seriously under-utilised.
I love the fresh, crunchy texture served shredded with tangy dressings and noodles, just like this dish I’m posting today.
Although you could serve this warm noodle salad on its own, we like to eat it with roasted or barbecued chicken that’s been drizzled with a little chilli oil.
I chose Japanese soba noodles, made from buckwheat flour, for this recipe as well as tangy Chinese black vinegar and sesame oil.
This is a great meal for when you’re short on time. It takes about 20 minutes to prepare, including chopping and cooking the noodles.
Chinese Cabbage & Soba Noodle Salad
Anna’s very own recipe. Serves 4.
360g soba noodles, cooked as per packet instructions
1 Chinese cabbage, shredded finely
1 spring onion, white part only, finely minced
40ml (2 tablespoons) Chinese black vinegar
10ml (2 teaspoons) light soy sauce
20ml (1 tablespoon) sesame oil
60ml (3 tablespoons) vegetable oil
Salt and pepper
1. Whisk together the soy, vinegar, sesame oil and vegetable oil until well combined.
2. Stir through spring onion then season to taste.
3. Toss cabbage and noddles together while noodles and still warm.
4. Dress with vinegar and oil to taste.
This is my contribution to Presto Pasta Nights, hosted by Cassie at The Kitchen Alchemist. Be sure to visit her blog for the recap.