Soba Noodle Salad
Number 20 in my series of Fifty Fantastic Salads is this Soba Noodle Salad. It’s a great one to meal prep for work lunches. Simply box up in portions and it will last well in the fridge for up to 4 days. And you can swap out the veggies for seasonal ones all year long!
Ingredients
Salad ingredients:
- 300 g soba noodles (buckwheat) (10.5oz)
- 2 tsp olive oil
- Small bunch of asparagus
- 70 g raw cashews (½ cup)
- 2 medium carrots
- 7-8 radishes
- 240 g edamame beans (1½ cups)
- Handful of fresh mint chopped
Tahini tamari dressing:
- 4 tbsp tahini
- 3 tbsp tamari
- 2 tbsp lime juice
- 2 tsp grated fresh ginger
- 2 tsp maple syrup optional
Instructions
- Bring a pan of water to the boil. Add the soba noodles to the water and cook as per packet instructions. Mine took about 5 minutes. Once cooked rinse under cold water and add to a large serving bowl.
- Whilst the noodles are cooking, add the olive to a frying pan or griddle pan and lightly fry to 3-4 minutes until just cooked. Add the cashews to the pan for the last minute or two to lightly toast. Chop the asparagus into bite size pieces and add to the serving bowl.
- Chop the carrots into thin strips and slice the radishes and add to the bowl. Defrost the edamame and add those too.
- Add the dressing ingredients to a small blender jug and blend until smooth. Alternatively, add to a small jar and mix well.
- Pour the dressing over the noodles and vegetables and mix well. Top with the cashews and some chopped mint.
Notes
- This will store in the fridge for about 4 days.
- If the noodles soak up too much dressing when you store them, add a splash of water or lime juice before serving to revive them.
- The nutritional information is based up the recipe serving 4.
Nutrition
Calories: 550kcalCarbohydrates: 66.7gProtein: 23.5gFat: 20.5gSaturated Fat: 2.4gFiber: 9.7g
Tried this recipe?Let us know how it was!