Bright and colourful, this noodle salad is made with buckwheat soba noodles. This makes a fresh and light lunch dish, perfect when you need a little mood boost.
Vegan, gluten-free
Serves 4
30mins
Ingredients
200g soba noodles
150g frozen edamame
160g sugar snap peas
3 medium-sized carrots, peeled
A handful of fresh coriander
1 tbsp sesame seeds
Dressing
1 tbsp tamari or soy sauce
1 tbsp extra-virgin olive oil
1/2 small lime, juiced
1/2 tbsp sesame oil
1/2 tbsp honey or agave nectar
1/2 tbsp white miso (optional)
1 tsp freshly grated ginger
1/2 tsp chilli garlic sauce or sriracha
How to:
- Start by placing the frozen edamame in a pan and cook for 5–10mins until the water has been absorbed. Roughly cut the sugar snap peas in half and add to the pan with another splash of water and cook for a few more minutes. Set aside.
- Grate the carrots (use a cheese grater!) and set aside.
- Cook the soba noodles according to the instructions on the packet. This usually requires to cook them in water and then rinsing the noodles with cold water until they unstick from each other.
- In a large bowl, stir together the cooked edamame, sugar snap peas, grated carrots and cooked noodles.
- To make the dressing, add all the ingredients to a small bowl and whisk together until well combined.
- To serve, drizzle over the salad mix with the dressing and toss to cover evenly. Top with fresh coriander leaves.
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