Serves: 4

Style: Salad

Difficulty: Medium

Ingredients

270g Hakubaku Organic Soba noodles
1 carrot, cut into matchsticks
3 spring onions, sliced
150g green beans, cut length-wise
200g Japanese tofu
DRESSING INGREDIENTS
1 tbsp sesame oil
2 tbsp vegetable oil
1/4 cup rice wine vinegar
3 tsp fresh ginger, grated
1 tbsp honey

Soba

My Japaneasy Summer Salad

Method

Method
1. Place spring onions, carrots and beans in a bowl.
2. Add cooked and cooled soba noodles.
3. Mix dressing ingredients (I use whisk in a bowl) and pour over salad.
4. Slice Japanese Tofu into cubes and place on top of salad.

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