And so I continue on my crusade to make the humble week day lunch a little more inspiring. You can read more about that here. This soba noodle salad was inspired by my sister who ate something similar recently and loved it. Apart from the noodles and edamame, all the ingredients are raw so its quick and easy to throw together. You could easily make it in advance and add the dressing just before serving. I hope you enjoy!
Green soba noodle salad with yuzu dressing
2 x 90g bunches of soba noodles
4 spring onions, finely sliced
6 tuscan kale leaves, finely sliced
A couple of handfuls of edamame
1/4 small fennel, shaved
1 small cucumber, cut into matchsticks
1/2 cup of seaweed salad (wakame)
4 slices pickled ginger, sliced
A handful of coriander, chopped
A few springs of mint, chopped
A sprinkle of sesame seeds
1/4 cup yuzu juice
5 tsp soy sauce
1/2 garlic clove, minced
3 tablespoons sesame oil, toasted
Freshly ground black pepper to taste
Bring a saucepan of water to the boil and throw in the edamame. Boil for 5 minutes or until cooked. Pod them when cool. I used edamame still in ther pods but you can buy edamame already podded. Prepare all the salad ingredients and set aside. For the dressing, whisk all ingredients together in a small jug.
Cook the soba noodles just before serving in a saucepan of boiling water for 4 minutes (or as the packet instructs). Drain well.
Divide all salad ingredients between 2 bowls, top with the soba noodles and scatter with the herbs and sesame seeds. Lastly, pour over the dressing and there you have it – a quick and easy super green salad!