Recipe Cuisine: Japanese
Theme: One Bowl Wonder
Japanese Soba Noodle Salad
By: Anna McMillan
Ingredients
- 1 Packet Organic Buckwheat Soba Noodles
- 1 Medium Bunch Coriander, roughly chopped (set some whole sprigs aside for garnish)
- 3 Carrots, coarsely grated
- 1/2 Red Cabbage, finely sliced/shaved
- 3 Shallots, finely sliced on an angle
- Avocado, sliced (approx. 1/4 avocado per serve)
- 1 Large Block Plain Firm Tofu, sliced or cubed
- Black Sesame Seeds
- Sushi Ginger (optional)
- 1/4 Cup Obento Rice Wine Vinegar
- 3 Tbsp Olive Oil (or other mild flavoured oil)
- 2 Tbsp Coconut Aminos Dressing OR Obento Soy Sauce + extra drizzle
- 2 Tsp Sesame Oil
- 1-2 Tbsp Honey + extra drizzle
- 1 Tsp Ginger, fresh and finely grated
Product used in recipe
- OBENTO - RICE WINE VINEGAR
- OBENTO - SUSHI & SASHIMI SOY SAUCE
Method
- In a mason jar, combine/shake all ingredients for the dressing - set aside.
- Add carrot, cabbage, shallots, and coriander to a very large bowl. Toss to combine.
- Cook buckwheat soba noodles as per packet instructions (boil for approx. 4 minutes in filtered, unsalted water). Rinse noodles immediately under cold water. Set aside.
- Meanwhile, in a saucepan on medium heat, fry tofu in oil of your choice (I use coconut oil). Once tofu has browned slightly on both sides, reduce heat to low, and drizzle with the extra coconut aminos dressing (or soy sauce), and honey. Cook until syrupy, then turn off heat and set aside.
- Add noodles and dressing to salad mix - toss well to combine and coat evenly.
- Serve salad into individual bowls - top with tofu, avocado, sushi ginger, black sesame seeds, and extra coriander sprigs.
- Enjoy!
