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

3.5(69)

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Calories

:

1860 kcal

Protein

:

30.4g protein

Preparation Time

:

25 minutes

Difficulty

:

Easy

Veggie

Under 30 Minutes

Allergens:

Soy
Gluten
May contain traces of allergens
Eggs
Soy

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!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

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

PDF

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.

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!