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Soba noodle salad with rainbow vegetables and sesame dressing

I put soba noodles in everything – soups, salads and stir-fries. This is a quick, healthy, bountiful lunch and one to give to your friend who’s allergic to EVERYTHING.

SERVES 2

250g/9oz of soba noodles

⅓ of a large daikon (about 150g/5oz), cut into thin strips

½ a small head of white cabbage, shredded

1 medium carrot, grated

A handful of radishes, thinly sliced

1 spring onion/scallion, finely shredded

1 small handful of sesame seeds

For the dressing

3 tablespoons of sesame oil

1 tablespoon of brown rice vinegar

1 teaspoon of tamari (wheat-free soy sauce)

1 teaspoon of agave syrup or honey

Cook the soba noodles by bringing 2 litres/8 cups of water to the boil, adding the noodles and cooking on low for 6 or so minutes. Drain and cool. When the noodles are cool, put them in the bowl you are planning to serve them in and add all of the vegetables – shredding, grating and thinly slicing.

In a small frying pan, toast the sesame seeds for a minute or so. Add to the noodles. Make the dressing by whisking all the ingredients together, adjusting according to taste, and pour over the noodles.