Green Soba Noodle Salad
SERVES: 3 DIFFICULTY: Medium COOKING TIME: 10 minutes
Lactose Free, Vegetarian – delightfully green
INGREDIENTS
- 150g Hakubaku Soba Noodles or Hakubaku Organic Cha Soba noodles
- 200g Mini cucumbers, cut into batons
- 150g Snow peas, thinly sliced lengthways
- 250g Edamame beans fresh, canned or frozen
- 150g Bean shoots
- ¼ Cup Chives, chopped
Dressing
- ¼ Cup Kewpi mayonnaise
- 1/8 Cup rice wine vinegar
- 2 Tbsp Lime juice
- 2 Tsp Wholegrain mustard
- salt and pepper to taste
METHOD
- Bring the water back to the boil, and cook the noodles as per instructions. Drain noodles and wash under cold running water. Allow to cool in fridge.
- If using fresh edamame beans, boil for 5 minutes, drain and allow to cool. Shell beans from pods and keep beans for salad. Cool in fridge. Thaw if using frozen and drain if using canned.
- Combine cold noodles, cucumbers, snow peas, edamame, bean shoots, and chives in a bowl. Add dressing and mix well.
As per the ingredients list, this recipe works well with both Hakubaku Organic Soba noodles as well as Hakubaku Cha Soba noodles. Whichever you choose, ENJOY!
