Mary Berry’s Noodle Nori Salad
Mary Berry's fresh and delicate noodle and seaweed salad is the perfect accompaniment to sushi.
From the book
Mary Berry Cook and Share
120 recipes designed for sharing with friends and family
Recipe keys and menus to make event planning easy
From sharing platter dishes and classic bakes, to decadent brunch ideas and Sunday roasts
Introduction
This salad is perfect with sushi platters or on its own or with cold meats. If you can’t get soba noodles, use bean thread noodles (these are very fine and opaque when cooked) or rice noodles. Nori is the Japanese word for seaweed, and it can be bought in flat sheets in all good supermarkets. Daikon are Japanese white radishes. If you can’t find any, use the common British red ones. All the vegetables should be sliced very, very thinly for a delicate salad.
Ingredients
| 125g (4½oz) | soba noodles |
| 1 sheet | nori (seaweed), finely shredded |
| 2 | daikon (or 5 red radishes), finely sliced |
| 2 | spring onions, finely sliced on the diagonal |
| 1 | small red pepper, deseeded and finely sliced into thin strips |
| 1 | large carrot, peeled and coarsely grated |
| 1 | celery stick, finely sliced |
| 1 tbsp | chopped flatleaf parsley |
| For the dressing: | |
|---|---|
| 2 tbsp | pickled ginger, finely chopped |
| 4 tbsp | rice wine vinegar |
| 2 tbsp | soy sauce |
| 2 tbsp | olive oil |
Method
Cook the noodles according to the packet instructions. Drain and refresh in cold water. Drain again and set aside to cool.
Measure all the dressing ingredients into a small bowl or jug and mix together to combine.
Place the cold noodles, all the vegetables and the parsley in a large bowl. Season with salt and freshly ground black pepper, then pour the dressing over the top. Toss to coat well and serve.
Mary’s Tips: Can be made up to 4 hours ahead. Dress to serve. Not suitable for freezing.
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