This is a really super simple delicious salad, perfect for a quick lunch or dinner, and full of goodness.

The ingredients throw together very simply, it literally takes 10/15 minutes to create this. I’m addicted to soba noodles, made with buckwheat, so gluten free, comforting, and almost indulgent. The peanut dressing is creamy with a hint of chilli. Vibrant summer veggies, with the sharpness and acidity of tomatoes and onion to cut through it all. Edamame beans are a immature soy bean, full of protein and filled with essential amino acids, they are a staple I always have handy in my freezer. All the ingredients compliment so well, I encourage you to add a little more of anything you like the flavours of. Use your intuition to guide you to the flavours you desire. To serve 4 people simply follow the instructions below.

INGREDIENTS

250g Soba noodles

1 cup of cherry tomatoes

3 inch piece of cucumber

1/4 red onion

3 spring onions

1/2 cup of edamame beans

Sauce Ingredients

2 tablespoons Peanut butter

3 tablespoons soy sauce (or coconut aminos if gluten free)

1 tablespoon sesame oil

1 tablespoon honey (or maple syrup if vegan)

1 garlic clove

2 tablespoons Sriracha (or similar chilli sauce)

juice of 1/2 lime

Method

In a large pan, heat water water to boiling point, add soba noodles, bring to the boil and simmer for 5 minutes.

Whilst waiting for water to boil and the noodles are then cooking, slice tomatoes in half, slice cucumber into thin strips/batons, finely chop red onion, place all in a large bowl. Place edamame beans in a sieve and place over noodles, steaming for a few minutes as noodles are cooking, remove and run under cold water, drain and place in large bowl with other veggies. Finely chop spring onions and set aside. Place all sauce ingredients in a blender, or bowl if using a hand blender, and blend until a smooth consistency formed.

Drain noodles and rinse under cold water, drain and place in the bowl with the veggies, add the blended sauce and stir everything together.

Serve onto plates or deep bowls and garnish with the spring onions, and a little coriander if desired.

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