Soba noodle salad with ginger, soy and vegetables
A multi-coloured, multi-textured jumble of slippery soba noodles and crisp shredded carrot, capsicum, Chinese cabbage and snowpea sprouts, this salad is really made by its tangy rice vinegar and soy dressing. To assemble, tip salad into a mixing bowl and remove the dressing and sesame seed tubs. Empty dressing into the salad and toss gently through. Arrange on a platter and scatter with the toasted sesame seeds before serving on its own, or with the Asian marinated salmon or shredded sous-vide chicken.
Soba noodles, salt, rice bran oil, garlic, ginger, honey, soy sauce, lemon juice, rice vinegar, sesame oil, extra virgin olive oiil, spring onions, red capsicum, carrots, Chinese cabbage, snowpea sprouts, sesame seeds, coriander, pickled ginger. (GLUTEN, SOY, SESAME)
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
|PER 100G||PER SERVE|
Serves one person
Serves two adults
Serves 4-5 adults or an older/larger family
Serve with flaked, cooked salmon, shredded chicken or marinated tofu - or simply as is.