Soba Noodle Salad
Refreshing and light, this soba noodle salad is a great option for lunch on hot days. Loaded with vegetables, herbs and tossed with a zesty dressing, you’ll love the fresh flavours this dish brings.
Serves: 4 people
Prep time: 15 minutes
Cook time: 10 minutes + resting time
Ingredients:
Salad
200g 100% buckwheat soba noodles
2 tsp extra virgin olive oil
⅓ cup edamame beans
½ avocado
1 small carrot
1 small cucumber
2 radish
5 spring onion stems, green tips only
1 small bunch coriander
1 tbsp sesame seeds
Dressing
½ lime juice
2 tbsp tamari
2 tbsp maple syrup
2 tsp rice vinegar
2 tsp brown sugar
2 tsp ginger
2 tsp chilli flakes
3 tsp extra virgin olive oil*
Method
Bring a large pot of water to a boil. Add in the soba noodles and lower the heat to medium.
Cook the noodles for 5 to 6 minutes, stirring occasionally to ensure they don’t stick together. Drain the noodles and stir through extra virgin olive oil. Once noodles have slightly cooled, set aside in the fridge to cool completely.
Thinly slice the avocado, carrot, cucumber, radish and spring onion and set aside.
In a small bowl whisk to combine all dressing ingredients.
Once the noodles have cooled add in edamame, avocado, carrot, cucumber and radish and toss to combine.
Stir through the dressing and top with fresh spring onion, coriander and sesame seeds to serve.
A light salad perfect on a hot summers day, or as an easy go-to work lunch. If you aren’t familiar with soba noodles, they are made with buckwheat flour, giving this salad an earthy and nutty flavour. Buckwheat flour is a really versatile flour and suitable on the low FODMAP diet in up to ⅔ cup. It’s a perfect swap for wheat flour which is high FODMAP. Loaded with great vegetables, seeds and the buckwheat noodles, this salad is an ideal meal when cooking low FODMAP on a vegan diet.