For the Sesame dressing:
40g / 1 1/2 oz sesame seeds, toasted
2 1/2 tablespoons shoyu or light soy sauce
2 tablespoons rice vinegar
2 teaspoons sugar
1/2 teaspoon grated fresh ginger
1/2 teaspoon dashi granules
125g / 4 1/2 oz dried somen noodles
100g / 3 1/2 oz snow peas (mangetout), finely sliced on the diagonal
100g / 3 1/2 oz daikon radish, julienned
100g / 3 1/2 oz carrot, julienned
1 spring onion scallion, sliced on the diagonal
50g / 1 3/4 oz baby English spinach leaves, trimmed
2 teaspoons toasted sesame seeds
To make the dressing, place the sesame seeds in a mortar and pestle and grind until fine and
moist. Combine the soy sauce, rice vinegar, sugar, ginger, dashi granules and 125ml / 4 fl oz of
water in a saucepan and bring to the boil over high heat. Reduce the heat to medium and simmer,
stirring, for 2 minutes, or until the dashi granules have dissolved. Remove from the heat. Cool.
Gradually combine with the ground sesame seeds, stirring to form a thick dressing.
Cook the noodles in a saucepan of boiling water for 2 minutes, or until tender. Drain, rinse
under cold water and cool. Cut into 10cm /4 inch lengths.
Put the snow peas in a shallow bowl with the daikon, carrot, spring onion, English spinach
leaves and the noodles. Add the dressing and toss. Refrigerate until ready to serve. Just before
serving, sprinkle the top with the toasted sesame seeds.