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Pennywort Salad with Soba Noodles and Sesame

VegetarianVeganDairy Free

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.

Serves : 2
Prep : 5 minutes
Cook : 4 minutes
  • 50g wall pennywort leaves
  • 200g soba noodles
  • 2 tablespoons sesame seeds
  • 2 tablespoons finely sliced three-cornered leek, few-flowered garlic or spring onions



  • 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



  1. Wash the pennywort leaves and pick off the stems.
  2. 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.
  3. 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.
  4. 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


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