Soba Noodle Salad
Zaru soba is a popular Japanese summer salad. The cold noodles are traditionally served in a bamboo basket. This has got be to one of our favourite dinners - easily prepared ahead of time and delicious hot or cold. We highly recommend some wasabi to really make it sing!
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Ingredients
1 knob
ginger
2 clove
garlic
1 block
tofu
(Contains Soy;)
100 g
soba noodles
(Contains Gluten; May be present: Egg, Soy. )
2
carrot
200 g
snow peas
1 bunch
spring onions
1
lemon
1
cucumber
¼ cup
mint
Not included in your delivery
1 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
2 tbs
honey
1 tbs
rice wine vinegar
1 tbs
vegetable oil
salt
pepper
Nutritional Values
Utensils
Instructions
Peel and grate the ginger and peel and crush the garlic. In a small bowl combine the ginger, garlic, soy sauce, honey, rice wine vinegar, and vegetable oil. Cube tofu. Place the tofu cubes in a dish then drizzle them with the dressing. Cover with cling wrap and sit them in the fridge while you prepare the noodles.
Bring a large pot of water to the boil and begin to cook the soba noodles (remember to weigh out the correct amount first!) for about 2 minutes or until just tender. Drain and rinse well under cold running water. This will stop them from sticking together. In a separate pot, blanch the carrots and snow peas in boiling water for 2-3 minutes or until the vegetables are tender but still crunchy. Drain, then toss through the spring onions.
Heat a dash of vegetable oil in a large frying pan over a high heat and cook the tofu, reserving the sauce, for 6-8 minutes until cooked. In a large bowl, toss the tofu with the noodles, vegetables and reserved sauce to coat everything in the delicious flavours.
Tear the mint leaves. Serve up the noodle salad with a fresh squeeze of lemon juice and top with the cucumber and mint leaves.
Did you know? Soba noodles are the most popular noodles in Tokyo and are traditionally slurped - so dig in and make some noise with this noodle number!
