Roasting vegetables - here diced eggplant and carrot, tossed with honey and fennel seeds - gives them a golden, caramelised sweetness that makes them the stars of this salad. The dressing is a Japanese-inspired mixture of rice vinegar and soy sauce with a bit of ginger and a little buzz of wasabi. The salad will come to you with all the elements cooked but undressed, waiting for final assembly by you, the lucky consumer.
Eggplant, carrot, fennel seeds, salt, honey, rice bran oil, olive oil, sesame oil, black sesame seeds, soba noodles, ginger, rice vinegar, soy sauce, edamame (soy beans), wasabi.
CONTAINS:
Gluten, Sesame, Soy.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Dairy, Shellfish, Fish, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 PER 100G (RAW)PER SMALL SERVE
ENERGY694.5kj4333.5kj
PROTEIN3.5g22g
FAT TOTAL9.2g57.6g
- SATURATED1.6g10.2g
CARBS15.7g98.2g
- SUGARS5.2g32.1g
SODIUM589.3mg3677mg
Individual:
Serves one adult with accompaniments
Small:
Serves two adults with accompaniments
This is a lovely stand-alone dish but could also accompany the miso-marinated ocean trout.

Frozen product. Defrost in the fridge overnight. Once defrosted cook and consume within 48 hours. 

For a cold salad. Remove the dressing and tip noodle salad into a bowl.  Add the dressing and some rocket leaves, toss together gently before serving.

For a warm salad, peel back the film and remove the dressing. Replace the film for 1 minute (for an individual size) to 2 minutes (for a small), Gently mix and microwave for a further 1 minute, or until evenly heated through. Add the dressing and some rocket leaves, toss together gently before serving.