Broccoli Soba Noodle Salad with Cucumber Pickle

Updated: Jun 17, 2021


For the noodle dressing

  • 10 spring onions, trimmed and finely chopped

  • 4cm piece fresh ginger, peeled and finely grated

  • 3 tbsp toasted sesame oil

  • 3 tbsp black Chingkiang vinegar ( rice or wine vinegar will do too)

  • 4 tbsp light soy sauce

  • 1 bird’s eye chilli, finely chopped

For the noodles

  • 200g soba noodles

  • 250g broccoli, trimmed

  • 200g green beans, tailed

  • 1 red onion, peeled and cut into 8 wedges

  • 2 tbsp rapeseed oil

  • ¼ tsp salt

  • 4 tbsp Thai basil and/or mint leaves

For the cucumber pickle

  • ½ medium cucumber

  • ½ tsp sea salt

  • 2 tsp white wine vinegar

  • 2 tsp caster sugar

  • ½ tsp chili flakes


  1. Heat the oven to 220C (200C fan)/425F/ gas 7.

  2. First make the cucumber pickle. Trim the end of the cucumber and use a peeler to slice the cucumber lengthways into thin ribbons. Once you reach the watery core, turn the cucumber and repeat on the other sides. Leave to one side.

  3. In a medium sized bowl mix together the sea salt, vinegar, sugar and chili flakes. Add the cucumber ribbons and mix well. Leave this aside to pickle.

  4. For the noodle dressing, put all the ingredients in a small saucepan, bring to a boil, then take off the heat and put to one side.

  5. Put the broccoli and beans in a large bowl with the onion wedges. Drizzle over the oil and sprinkle over the salt. Mix with your hands, then tip into a baking tray and roast for 10 minutes (keep the bowl unwashed for later).

  6. Bring a large pan of water to a boil, then cook the noodles for 4-5 minutes, until cooked but not completely soft. Drain, rinse under cold water and leave to one side to drain.

  7. When the vegetables have cooked, tip them back into the bowl, add the drained noodles and dressing, and toss with your hands. Tear or chop the herbs, toss them through, then serve alongside the cucumber pickle.

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