This Japanese-inspired noodle salad is packed full of flavour and bite. You can spiralise your own courgettes if you have a spiraliser and time on your hands, but these days you can buy ‘courgetti’ from some supermarkets. Alternatively, use a mandolin or julienne grater to shred the courgettes before adding them to the noodles. Be wary of adding too much salt to the dressing as soba noodles and tamari soy sauce contain plenty already.


Serves 4

200g soba noodles

Groundnut oil, for drizzling

200g spiralised ‘courgetti’ (about 2 courgettes)

150g cooked brown shrimps

150g cherry tomatoes, halved

25g chives, finely chopped

2 tbsp sesame seeds

For the tamari dressing

½ tsp Dijon mustard

1½ tbsp rice vinegar

1 tbsp sesame oil

2 tbsp tamari soy sauce

1 tbsp mirin

50ml olive oil

2cm piece of fresh root ginger, peeled and grated

1 garlic clove, peeled and crushed

Pinch of sea salt


1Bring a kettle of water to the boil, then pour it into a large saucepan. Return to the boil over a medium–high heat, then add the soba noodles and cook for 4 minutes. Drain and rinse under cold water to cool the noodles quickly. Drain thoroughly, then drizzle with a little groundnut oil to stop the noodles sticking together.

2Put the cooled noodles into a large bowl and add the spiralised courgette, the shrimps, tomatoes and chives.

3To make the dressing, put all the ingredients into a bowl and whisk to combine.

4Toast the sesame seeds in a dry frying pan for 2–3 minutes, or until golden, shaking the pan regularly.

5Pour the dressing over the salad and toss well to ensure that all the ingredients are well coated. Scatter over the toasted sesame seeds before serving.

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