Japanese Soba Noodle Salad with Tofu & Hakubaku Chilli Soy Sauce

Serves: 6

Style: Vegetarian

Difficulty: Easy

Ingredients

125g Hakubaku soba noodles
4tbsp Hakubaku chilli soy sauce
100g Snow peas
1/2 Red capsicum (finely diced)
1 Carrot (finely grated)
2 Cucumbers (finely sliced)
4 Spring onions (finely sliced, diagonally)
3tbsp Fresh coriander (chopped)
1tbsp Fresh mint leaves (chopped)
250g Firm silken tofu (cut into 2cm cubes)
Spring onions (sliced & fried) for garnish

Soba

Method

STEP ONE:SOBA NOODLES
Cook the noodles according to packet instructions.
Drain, then refresh under cold running water.
Drain well, then set aside in fridge.

STEP TWO:SNOW PEAS
Boil the snow peas for 2 minutes.
Refresh under cold running water and then drain well.
Slice finely.

STEP THREE:SALAD
In a large bowl, place the noodles and the snow peas.
Add the capsicum, carrot cucumber, sliced spring onion, coriander and mint.
Toss gently, then add the chilli soy sauce tossing gently to combine.

STEP FOUR:SERVING
Divide salad between 6 plates.
Scatter tofu cubes on top.
Sprinkle with fried spring onion.

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