Sunday, June 12, 2011

Soba Noodle Salad

This made a wonderful lunch. One big plate, two forks and a healthy, lazy sunday lunch. The crunch of the greenery is fresh and flavourful, there are so many herbs in this recipe they're used almost like salad leaves. 

This is the first time I've made this and it won't be the last! Even though there are carbs in it the proportion is fairly low and it doesn't feel heavy. Next time I might try this with rice noodles or mung bean noodles for a gluten free version. 

Soba Noodle Salad
Makes 2 serves
Soba noodles (2 bundles)
2 cups watercress
1 cup alfalfa sprouts
1 bunch of mint
1 bunch of coriander
1 chili (or to taste)
2 tbsp roasted sesame oil
1 lime, zest and juice
4 tbsp soy sauce
3 drops stevia
1 cup cashew nuts
  • Put water on to boil
  • chop chili
  • combine chili, soy sauce, sesame oil, stevia, lime zest and juice
  • add soba noodles to boiling water and cook for 4 minutes
  • chop watercress, mint, coriander
  • drain noodles and allow to cool slightly and place in large mixing bowl
  • add dressing to noodles and combine
  • add watercress, alfalfa sprouts, mint and coriander
  • Toss to combine
  • Add cashews and toss
  • Plate up and sprinkle some chopped cashews on top
This is so quick to make and tastes a million dollars. 
Give it a go! (you can always use less oil and nuts to make it lower cal) 

All the best xxx
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2 comments:

  1. Oh my lord, that sounds DELICIOUS. I wish pasta wasn't such a binge-trigger for me. Maybe it's something I can work on :)

    Love you,
    Adeline xx

    ReplyDelete
  2. That looks delicious. I don't know where to buy soba noodles though :(

    ReplyDelete

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