Soba Noodle Salad

Name: Soba Noodle Salad
Total time: 25 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 knob ginger; 2 clove garlic; 1 tbs soy sauce (or gluten-free tamari soy sauce); 2 tbs honey; 1 tbs rice wine vinegar; 1 tbs vegetable oil; 1 block tofu; 100 g soba noodles; 2 carrot; 200 g snow peas; 1 bunch spring onions; 1 lemon; 1 cucumber; ¼ cup mint; salt; pepper

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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.)

carrot

200 g

snow peas

1 bunch

spring onions

lemon

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 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!