Pennywort Salad with Soba Noodles and Sesame
This refreshing combination of juicy pennywort leaves, cool slippery noodles, and crunchy sesame seeds makes a perfect light meal or can form part of a larger spread of Asian-inspired dishes. It would also work well as a packed lunch, with the dressing kept seperately in a small container and mixed through when it’s time to eat.
- 50g wall pennywort leaves
- 200g soba noodles
- 2 tablespoons sesame seeds
- 2 tablespoons finely sliced three-cornered leek, few-flowered garlic or spring onions
FOR THE DRESSING
- 1 clove garlic, grated
- 1 tablespoon grated root ginger
- 2 tablespoons rice wine vinegar
- 1 tablespoons pure maple syrup
- 1 tablespoon toasted sesame oil
- 1 tablespoon soy sauce
- ½ teaspoon sriracha or chilli sauce
- Wash the pennywort leaves and pick off the stems.
- Cook the soba noodles in boiling salted water, according to the instructions on the pack. When cooked, rinse them thoroughly under cold running water and set aside to drain.
- Toast the sesame seeds in a dry frying pan set over a medium heat, stirring them around until they turn golden-brown. Tip them onto a plate to cool.
- Combine the garlic, ginger, vinegar, maple syrup and sesame oil in a screwtop jar and shake well.
In a large mixing bowl, combine the cooked noodles, pennywort, sesame seeds and three-cornered leek. Toss thoroughly and serve immediately.
Recipe and photos by Otherwise for Wild Food UK