The spicy, Asian-inspired lunch you’ve been waiting for… We love this Soba Noodle Salad for 3 reasons: it’s easy to make, healthy AF, and tastes downright delicious.
SOBA NOODLE SALAD
Dairy-free / Vegetarian
Serves 2
INGREDIENTS
- 360g soba noodles – we love using the Obento Japanese Soba Noodles from Woolworths
- 1 red capsicum, thinly sliced
- 1 cup carrots, thinly sliced
- ½ cup shallots, chopped
- 1 cucumber, halved and thinly sliced
- 2 tbsp peanuts, crushed
Ginger & lime dressing:
- 2 limes, juiced
- 2 tbsp minced ginger
- 2 tsp sesame oil, plus more for coating noodles
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 3 tbsp maple syrup
- 4 tsp sriracha
METHOD
- Combine the dressing ingredients in a small jar. Shake to combine and, if pre-preparing, keep in the fridge for up to 3 days.
- Cook the noodles according to packet instructions – we recommend doing a big batch at the beginning of the week, or the night before.
- Add the noodles and remaining ingredients to a bowl. Pour over dressing and toss to combine.
