dairy free, vegan
Serves: 2
Cook time: 20 minutes
This light and simple noodle salad is a great way to get in all your daily greens. Green vegetables contain a wide range of phytochemicals, vitamins and minerals, which are extremely beneficial for your overall health and wellbeing. This salad also contains healthy fats, plant protein and fibre, which have also been shown to be health promoting.
Recipe by Maddie Bingham
Insta: maddie_bingham
INGREDIENTS
| 1 packet of Soba noodles |
| 1 Honest Seaweed packet |
| ½ cup of Sugar Snap peas |
| 1 Avocado |
| ½ cup of Pea shoots |
| ½ cup of Spinach |
| 1 head of Broccolini |
| ½ cup of Edamame beans |
| 1 bunch of Bok choy |
| 1 tbsp Sesame seeds |
| 1 Shallot stalk |
| 1 tbsp hemp seeds |
| Coriander (optional) |
| Roasted Sesame Dressing: |
| ¼ cup of white sesame seeds |
| 3 tbsp roasted sesame oil |
| 1 tbsp tamari |
| 1 tsp mirin |
| 1 tsp white vinegar |
| Splash of water |
METHOD
1. Lightly steam the broccolini, edamame beans and bok choy and put aside.
2. Slice the sugar snap peas down the middle, and thinly slice the shallot and put aside.
3. Cut the avocado in half.
4. Wash the pea shoots and spinach and put aside.
5. Prepare the soba noodles according to packet instructions. Once done, lightly rinse them in cold water and serve into two bowls.
6. Top the noodles with all the prepared ingredients, including the seaweed, sesame seeds, shallots and coriander.
7. Dressing:
8. Lightly toast the sesame in a fry pan until slightly brown.
9. Add the toasted sesame seeds, mirin, sesame oil, water, tamari and white vinegar to a blender. Blend the ingredients until it forms a thin smooth consistency. Add more water if necessary.
10. Serve the dressing over the soba noodles and veggies.
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