Soba Noodle Salad

Buckwheat soba noodles bring their earthiness to this fresh and bright salad, packed with crunchy vegetables and a dressing full of flavour.

Ingredients

For the dressing:

• 1 tablespoon brown palm sugar

• 2 cloves of garlic, minced

• 1 1/2 tablespoons ginger, finely grated

• 1 tablespoon soy sauce

• 2 tablespoon toasted sesame oil

• 2 tablespoon rice wine vinegar

• 1 tablespoon dry chilli flakes

• Juice of 1 lime

For the salad

• 180g buckwheat soba noodles

• 1/2 cucumber, very finely slithered

• 1 carrot, very finely slithered

• 1 red chilli, finely sliced

• 2 limes

• A large handful coriander

• A handful edamame beans, blanched and cooled.

• 1 avocado, sliced

• 2 handfuls baby spinach

• 4 small spring onions, roughly chopped

• 2 teaspoons black sesame

Method

On medium-high heat, bring a medium heavy bottomed pan with water to a boil.

Put noodles into the water and push them gently until they are fully submerged. Reduce heat to medium, and simmer for 4 minutes.

Drain noodles and put under cold water, opening noodles with your fingers until all of them are cool to the touch. Place cooled noodles in a large bowl, drizzle with 1 tablespoon of sesame oil, stir, and set aside.

Place all dressing ingredients into a small bowl, mix thoroughly, then pour over noodles, mixing to combine.

Add cucumber, carrot, edamame, spinach, chilli and spring onions to noodles, stir thoroughly to combine.

Divide noodles onto 2 plates, sprinkle with coriander, sesame seeds.

Place sliced avocado on top, and sliced limes on side for added zing.