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Prepare the veggies. Cut the cucumber into matchsticks, slice the salad leaves (give them a good wash first) and chop the spring onion.
Cook the soba noodles in boiling water for about 4 minutes or follow packet's instructions. Drain and rinse with cold water. |
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| To make the salad dressing, simply add the oils, vinegar, mirin, soy sauce, Sriracha sauce, lime juice, garlic and ginger to a jar and shake. |
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| Heat a dry frying pan and toast the cashew nuts for a few minutes shaking the pan halfway. Add the sesame seeds and toast quickly. Be careful not to burn them. |
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| Mix the salad, cucumber, spring onion and soba noodles in a serving bowl. Add the dressing ( you should have a bit left over), sprinkle the cashew nuts and seeds and top with some fresh coriander. Squeeze a bit of lime juice if desire. |
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