Summer Soba Noodle Salad
A Japanese inspired refreshing noodle salad that is fantastic for easy entertaining, or a weeknight dinner. There is almost no cooking required as the only ingredient that requires cooking are the noodles!
30g snow pea sprouts
100g beans, sliced length ways
4 round radishes, sliced thinly
2 carrots, shredded
1 red capsicum, sliced thinly
4 Tablespoons extra virgin olive oil
250g 100% gluten free buckwheat noodles
4cm ginger, grated
4 Tablespoons gluten free soy sauce
5 Tablespoons Japanese rice wine vinegar
Salt and pepper to taste (optional)
To garnish (optional)
Coriander to garnish
1-2 small red chilli
Prepare vegetable ingredients and set aside.
Cook soba noodles in a large saucepan of boiling water for approximately 4-5 minutes or until tender. Drain and transfer to a plate. Add extra virgin olive oil to noodles and toss to coat, spread noodles out on the plate to cool so that it doesn't stick together.
Combine dressing ingredients in a small bowl.
Add the vegetables and noodles to serving bowl, and toss to combine. Drizzle with dressing and garnish to serve.