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Soba Noodle Salad

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!

Tags:
Veggie
Under 30 Minutes
Allergens:
Soy
Gluten

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 knob

ginger

2 clove

garlic

1 block

tofu

(Contains: Soy;)

100 g

soba noodles

(Contains: Gluten; May be present: Eggs, 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

per serving
Calories1860 kcal
Fat23.2 g
of which saturates2.9 g
Carbohydrate19.6 g
of which sugars4.5 g
Protein30.4 g
The average adult daily energy intake is 8700 kJ

Utensils

Bowl
Cling Wrap
Small Bowl
Pot
Strainer
Large Pan
Slotted Spoon

Cooking Steps

Peel and grate ginger
1

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.

Cut carrots before blanching them
2

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.

3

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.

4

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!

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