Soba noodles with lime, cardamom and avocado from Ottolenghi Simple (page 181) by Yotam Ottolenghi

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Notes about this recipe

  • Eat Your Books

    Can substitute green tea soba noodles for buckwheat noodles.

  • rebekah_j0ds87 on April 15, 2026

    Always add blanched and sliced sugar snap or snow peas, and often serve with sesame seed crusted salmon.

  • kayla_7c8yc4 on April 05, 2026

    Have made this a bunch of times! Love the combination of flavors. We bought ground cardamom from the store to make it a little easier and quicker.

  • AmomentOfMusic on January 21, 2026

    Add my stamp of approval on this recipe. I actually liked the effect of mixing everything with the avocado as it made the noodles a bit creamy. Not sure I could taste the cardamom, but the pistachio was a great addition.

  • Tealismyname on March 30, 2025

    Ensure cardemom is properly crushed. We didn't have soba noodles so used chinese wheat noodles. Will definitely make again.

  • hbakke on December 04, 2023

    Yum! We loved the cardamom and lime flavors combined with the creamy avocado and freshness from the herbs. I would make this again.

  • ellwell on November 15, 2023

    I happened to have everything on hand, so I gave it a try. It a very flavorful quick lunch dish. I liked the taste of the cardamom straight from the pods. That and the peanut oil were the predominant flavors for me and I thought it was a good blend. I added nigella seeds and Urfa which punched it up a little. I will make again.

  • lorloff on May 27, 2023

    These were delicious. I too added the avocado at the end. And used the full amount of cilantro and basil that were both fresh from the garden. We wanted a slightly bolder flavor and experimented adding some really good roasted sesame oil at the end. Also added some very good momofuko restaurant soy at the end. Will try next time with brown rice Vietnamese noodles which we think will also be great with this dish.

  • MariaSwe on May 01, 2023

    I used about half the amount of cilantro, but other than that exactly as the recipe. Everything came together really nicely and no one flavour overpowered the rest. Next time I might toss without the avocado first and then add that last, especially if the avocado is perfectly ripe, as it got sort of squished. Perfect for a light supper and I didn't serve anything on the side.

  • anya_sf on April 22, 2023

    I thought I'd like this more, but the large quantity of basil - especially paired with assertive cardamom (which I normally love) - just tasted too strong in some bites. As suggested, I added cooked salmon, plus blanched broccoli florets, both nice additions. Would make again with less basil and no cardamom.

  • MollyB on June 23, 2022

    Quick, tasty, and healthy meal. Served with some leftover roast chicken, thinly sliced and served on top. It was good, but, reading others' notes here, I think salmon would be even better.

  • anothersarah on February 01, 2022

    Delicious, added figs and used suggestion of a soft boiled egg. A lot of chopping per usual for one of his recipes. *Made this a second time and it was not nearly as good with the full amount of oil and cilantro. Way too tangy and oily. Liked my first attempt better with less cilantro, oil and different soba noodle brand (the second time they all stuck together.)

  • DePollepel on November 30, 2021

    Delicious and very fast meal. Served with canned salmon, but might also work with steak

  • grindabod on November 15, 2021

    The dressing for this surprised me. I made this recipe for a solo dinner, thinking it would be (and taste like) a healthy option, but something about that lime, basil and cardamom combination really blew me away. Looking forward to making this again.

  • cultus.girl on December 19, 2020

    Delicious dish and it does go so well with salmon.

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