To make I added 200 grams of dried organic soba noodles to a large pot of boiling water, stirring them with a wooden spoon as I did so to help separate out the strands, and boiled them for about 3 minutes until they were fork tender . As soon as they had reached this stage they were laid in a sieve, rinsed with cold water until they had cooled right down, then drained and put in a serving bowl.
To complete the dish I finely chopped a couple of spring onions . They were tossed into the cold noodles along with some peeled and finely grated ginger.
A sheet of toasted nori was crumbled and used as garnish. For this I used a 5g snack pack of teriyaki flavoured roasted seaweed from Ceres organics)
For those who like a bit of heat a few red chili flakes could have been added.