TFJ Cooks: Soba Noodle Salad

6 years ago by Don

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Bring back the halcyon days with your loved ones as you tuck into these guilt-free fare.

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Image Source: https://pinchofyum.com/spicy-peanut-soba-noodle-salad

This salad is great as a packed lunch to a picnic with the family or made in advance for a catch-up potluck with old friends. Add plenty of vegetables of different colours to provide a variety of nutrients and to fill you up.
Ingredients

1 packet (240g) buckwheat soba noodles
1⁄4 cup low-sodium soy sauce
4 spring onions, greens and whites, chopped
2 tbs fresh lemon or lime juice
2 tbs sesame seeds, toasted
2 tbs sesame oil, toasted
1 tbs fresh ginger, minced
1 carrot, scrubbed or peeled, thinly sliced
2 celery stalks, thinly sliced
1⁄2 cup cabbage, thinly sliced
1⁄2 red capsicum, thinly sliced
1⁄2 cup bok choy, shredded or cut into thin strips
1⁄4 cup fresh coriander or basil leaves, chopped
1⁄4 cup unsalted peanuts or cashews, chopped

Ingredient above serves up to 4 servings.

Instructions
1. Fill the pot halfway with water. Turn the heat to high and bring the water to a boil. Add the soba noodles and cook until tender, about five minutes (or follow the directions on the package). Test the noodles to see if it’s done, before draining them in the colander and rinsing with cold water.
2. Put the soy sauce, spring onions, lemon or lime juice, sesame seeds, sesame oil, and ginger in a bowl and mix well.
3. Add the soba noodles and combine. Season to taste and add your toppings of choice. Serve right away or cover and refrigerate for up to two days.

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Image Source: https://pinchofyum.com/spicy-peanut-soba-noodle-salad

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