soba noodle salad

A fresh, fast and flavourful dish for summer

Recipe & Image Nurture The Seed

Ingredients

180g of soba noodles

1 cup frozen shelled

edamame beans

2 tablespoons sesame seeds

1 tablespoon pumpkin or sunflower seeds

1 carrot, julienned

½ cup red cabbage, finely shredded

Large handful coriander, leaves and stems roughly chopped

Dressing

2 tablespoons sesame oil, plus extra for drizzling

1 tablespoon extra virgin olive oil

2cm knob ginger, finely grated

Zest and juice of 1 lime

1 teaspoon raw honey or maple syrup

1 tablespoon soy sauce

1 tablespoon rice wine vinegar

Method

1. Cook soba noodles in boiling water for 4 minutes (or as per packet instructions), adding the edamame for the last 2 minutes. Drain in a colander, rinse with cold water and then drain again. Place the noodles and edamame in a salad bowl and drizzle with some sesame oil to prevent the noodles from sticking.

2. Meanwhile, toast the sesame and pumpkin/sunflower seeds in a dry pan over medium heat for 5 minutes or until golden. Combine all dressing ingredients in a jar and shake to combine.

3. Add the vegetables and herbs to the noodles. Pour over the dressing and mix to combine. Sprinkle the seeds on top and serve.

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This recipe is taken from Nurture the Seed – an ultimate nutrition guide for expecting mums. Nurture the Seed is filled with 35 nutrient-dense recipes that are fuss-free, delicious and suitable for the whole family.