This dish was inspired by one of Nigella’s Express recipes
75 grams sesame seeds
250 grams soba noodles
2 teaspoons rice wine vinegar
5 teaspoons soy sauce
2 teaspoons honey
2 teaspoons sesame oil
5 spring onions
Toast the sesame seeds in a dry pan over a high heat until they look golden brown, and tip them into a bowl.
Bring a large pan of water to the boil and add some salt. Put in the soba noodles and cook them according to packet instructions until they are tender but not mushy.
Have a bowl of iced water waiting to plunge them into after draining.
In the bowl you are going to serve them in, mix the vinegar, soy sauce, honey and oil. Then finely slice the spring onions and put them into the bowl with the cooled, drained noodles and mix together thoroughly before adding the sesame seeds and tossing again.
Leave the sesame seed noodles for about half an hour to let the flavours develop.
I served them with seared tuna belly. Coated with black pepper and sesame seeds. Pan sear for a few seconds on all sides. Slice as thinly as possible to serve atop the noodles.