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GREEN SOBA NOODLE SALAD

Dairy Free   Vegan

Time: 30 min Serves: 4

 

Quick and easy green noodle salad with sautéed greens and grilled tofu.

Ingredients:

∙ 140g soba noodles

∙ 300g fresh or frozen podded edamame (soy) beans

∙ 4 spring onions, shredded

∙ fresh asparagus

∙ 1 bunch of broccolini

∙ 1 bunch of spinach or baby spinach

∙ 250g block firm tofu, patted dry and thickly sliced

∙ 1 tsp oil

∙ handful coriander leaves, to serve

Dressing:

∙ 3 tbsp mirin

∙ 2 tsp tamari

∙ 2 tbsp orange juice

∙ 1 red chilli, deseeded, if you like, and finely chopped
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Method

  1. Heat dressing ingredients in your smallest saucepan, simmer for 30 secs, then set aside.
  2. Gently sauté the broccolini and asparagus in olive oil until heated up.
  3. While the veggies are cooking, boil noodles following the pack instructions, adding the edamame beans for the final 2 mins cooking time. Rinse under very cold water, drain thoroughly and tip into a large bowl with the spring onions, spinach, sesame oil and warm dressing. Season if you like.
  4. Brush tofu with the veg oil, season and griddle or grill for 2-3 mins each side – the tofu is very delicate so turn carefully. Top the salad with the tofu, broccolini & asparagus and scatter with coriander and serve
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