Wild Garlic and Sesame Noodle Salad
Food spring is here.
Snowdrops have been and gone and the daffodils are out in force. As lovely as it is to be surround by a sea of yellow, my excitement at this moment is reserved for the wild garlic. Especially the patch I planted years ago which has now taken over the entire wood.
That means tons and tons of wild garlic pesto and wild garlic and chickpea curry.
And we have been lucky in the past week – having calm warm days when we can actually sit down outside. The sort of weather which makes you say “enough comfort food, I want a salad!”
And this lovely and fresh salad is just right. With the best of my own wild garlic and with a strong Japanese influence.
This noodle salad is healthy and packs a punch with the wild garlic, crunchy radishes and the nutty toasted sesame seeds. The light zesty lemon dressing really brings out the fresh flavours.
You could easily make this a kale salad if you don’t have any wild garlic.
It was serendipitous that just as I was about to test this noodle salad a box of the new Bart spice blends should land on my doorstep. These blends were created to bring us flavours from the ancient spice trail, such as harissa from Morocco, pilau from India and the one that immediately caught my eye shichimi togarashi from Japan.
So of course I had to add some shichimi togarashi (Chilli, sesame, orange zest, seaweed, coriander and ginger) to the noodle salad and it was divine.
I hope you try this wild garlic and sesame noodle salad and enjoy every mouthful.
Below are some other salad recipes you might like.
Roasted asparagus salad with grapes.
Strawberry and caramelised onion salad.
Submitted tohosted by Ren Behan.
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Wild Garlic and Sesame Noodle Salad
Ingredients
Noodle salad:
- 1 tbsp olive oil
- 100 g (approx 4oz) Savoy cabbage shredded
- 100 g (approx 4oz) wild garlic shredded
- 1/2 tsp shichimi togarashi I used the Bart spice blend
- 400 g (approx 11oz) cooked rice noodles
- 6 radishes finely sliced
- 2 tsp toasted sesame seeds
Lemon dressing:
- 2 tbsp olive oil
- 1 tbsp lemon juice
- sugar to taste
- 1/4 tsp lemon zest
- 1/4 tsp finely chopped chilli
- Salt
Instructions
- Heat oil in a pan and stir fry the cabbage for a few minutes until it is soft.
- Add in the wild garlic and the shichimi togarashi and stir fry for a min or so till the wild garlic has wilted.
- Assemble the noodles, radishes and sesame seeds in a bowl and add in the cabbage and wild garlic mix.
- Whisk all the ingredients of the lemon dressing together and adjust seasoning.
- Add as much of the dressing as you like to the salad, toss and serve.
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Just love noodles, I will try this…
Pleased you popped in Glenn. Enjoy.
Thank you Bintu, round up has gone live today featuring your recipe.
😀
This sounds really delicious. I bought loads of noodles on offer the other week, and I have been looking for new things to do with them.
Buy, buy, buy and enjoy Dannii
shichimi togarashi! what an exotic name! Bintu your photos are getting better with each post! Really liked this recipe, wish I had access to wild garlic! that radish looks so fresh and yumm!
It is rather exotic -luckily I don’t have to pronounce it I just have to write it down. 😀
That recipe sounds really tasty and I love the pictures!
Thanks Morgan – one of my favs so far this year.
Wow, that’s one punchy delicious looking salad! I’ve so got to find some wild garlic in my new Herefordshire surroundings, love cooking with it.
Looking at making some wild garlic risotto.
That looks divine. I do love a noodle salad, but I don’t make them often enough. My mouth is watering.
This salad is very tasty.