Light and Green Soba Noodle Salad

Elena Duggan

Ingredients:

  • 150g Edamame, bought frozen, then blanched and refreshed
  • 1 Telegraph cucumber, peeled, deseeded, sliced on an angle
  • 1 packet Soba / Seaweed / Konjac noodles, cooked and refreshed (use what suits your tummy)
  • 1 bunch Asparagus, peeled, stripped or finely sliced in quarters lengthways
  • 1lge Avocado, sliced
  • 1 bunch Shiso/ perilla leaves
  • 3 Nori sheets, strips
  • Home Pickled Ginger, to taste
  • 25g Sesame Oil
  • 25g Yuzu juice
  • 25g Creamy sesame dressing/sauce (Asian Inspirations)

To Serve

  • Wasabi Mayonnaise, squeeze to taste (Asian Inspirations)
  • 25g Black and white sesame seeds

Optional to Serve:

  • Mixed salad greens, tossed through
  • Steamed chicken breast, sliced
  • Sashimi of choice, sliced

Method:

  1. For the dressing, in a small bowl or jug, combine sesame oil, yuzu, sesame dressing thoroughly and set aside.
  2. Combine all other ingredients in a bowl, toss gently. Dress right before serving and toss through again.

Health Notes:

  • Gluten free – optional based on noodles of choice
  • Grain free– optional based on noodles of choice
  • Refined Sugar Free
  • Sugar Free – Low Fructose
  • Dairy Free
  • Paleo Friendly
  • Vegetarian
  • Vegan
  • Pescatarian

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