Our vegetarian soba noodle and edamame salad is a great take-to-work option. It would work well with crispy fried tofu too, if you want to add some extra protein.
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Ingredients
- 100g soba noodles
- 75g edamame beans
- ½ tsp vegetable oil
- 1 tsp toasted sesame oil
- 65g sliced radishes
- ¼ deseeded and sliced cucumber
- 2 sliced spring onions
- Mix 1 tsp grated ginger
- ½ grated garlic clove
- Juice and zest of 1 lime
- 1 tsp soy sauce
- ½ tsp pickling liquid
- To serve, toasted sesame seeds, lime wedges and pickled ginger.
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Method
- Cook the noodles according to the packet instructions, adding the edamame beans for the final 2 minutes. Drain, then rinse under cold running water and toss with the vegetable oil, toasted sesame oil, sliced radishes, cucumber and spring onions.
- Mix the grated ginger, garlic, the lime juice and zest and soy sauce, plus ½ tsp pickling liquid from a pickled ginger jar, then season. Toss the dressing with the noodles. Sprinkle with toasted sesame seeds; enjoy with lime wedges and pickled ginger.
Nutrition
- 267kcals Calories
- 5.9g (0.8g saturated) Fat
- 11g Protein
- 40.6g (3.6g sugars) Carbs
- 3.8g Fibre
- 0.5g Salt
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