Cold soba noodle salad with peach, cucumber and tomato

Method

1. Bring a large saucepan of salted water to the boil. Cook the soba noodles according to the packet instructions. Drain, refresh under cold water and drain again. Transfer to a bowl, drizzle with 1 to 2 teaspoons sesame oil and toss to coat. Cover and refrigerate for 1 hour, or up to 24 hours.
2. When ready to eat, make the dressing in a large serving bowl: whisk together the garlic, ginger, soy sauce, 2 tablespoons sesame oil and rice vinegar.
3. Add the cold soba noodles and top with the peaches, cucumbers, tomatoes, scallions and cilantro. Toss to coat. Taste and season with salt and pepper.
4. Scatter with sesame seeds and eat immediately.