Soba Noodle SaladServes 2
Mains

Soba Noodle Salad

Serves 2

6 Plant Points

Delicate soba noodles are tossed with crisp vegetables and a zesty dressing, creating a light and satisfying meal perfect for any time of day. With its fresh ingredients and delicious blend of flavors, this salad is sure to become a favorite in your repertoire.

Ingredients:

  • 150G BUCKWHEAT NOODLES

  • 200G MUSHROOMS

  • 150G BEAN SPROUTS

  • 1 AVOCADO

  • 4 SPRING ONIONS

  • 2 CARROTS JULIENNED OR GRATED

  • 2 GARLIC CLOVES

  • 1 TBSP. FRESH GRATED GINGER

  • 2 TBSP. TAMARI

  • 2 TBSP. SESAME SEEDS

  • 1 TSP. AVOCADO OIL

Method:

  1. Toast the sesame seeds in a dry pan for just under a minute, then take off the heat and set aside to cool

  2. Wash the buckwheat noodles under cold water. Boil the kettle and cook as per the instructions on the packet

  3. Drain and run the noodles under cold water, using your hands to move the buckwheat around so it doesn’t stick together

  4. Thinly slice the mushrooms and spring onions, crush the garlic

  5. Heat the avocado oil in a pan with a pinch of salt

  6. Throw in the mushrooms and onions. Sauté for 5 minutes until soft

  7. Add the garlic, ginger and tamari and sauté for another minute

  8. Throw in the bean sprouts, carrots and noodles. Stir well until fully combined and cook for a further 3 minutes

  9. Halve the avocado and cut into small chunks. Stir into the noodles

  10. Top with sesame seeds and serve