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