Ginger Soba Noodle Salad

Best for those days when you need to eat healthy, but don’t want another boring salad.

Ingredients

Ingredients
Servings:
Salad
g
Soba Noodles
Carrot
g
Edamame Beans
Spring Onion
g
Baby Leaf Salad
g
Fresh Herbs (Cilantro, Parsley, Mint)
g
Roasted Peanuts
Soy Ginger Dressing
tbsp
Toasted Sesame Oil
tbsp
Olive Oil
tbsp
Soy Sauce
tbsp
Rice Vinegar
tbsp
Maple Syrup
Garlic Clove
cm
Fresh Ginger
tbsp
Tahini Paste

Instructions

Preparing In The Kitchen
  1. Prepare soba noodles in boiling salted water according to package instructions. Then drain well in a sieve and allow to cool.
  2. In the meantime, wash the spring onions, pat dry, cut off the roots, peel off the top layer and cut the spring onions into fine rings.
  3. Wash the carrots, pat dry, peel with a peeler, cut into oblong slices and then into sticks.
  4. Wash the baby leaf salad and shake dry. Wash the herbs, shake dry, pluck leaves from the stem and chop finely.
  5. For the dressing, peel the garlic cloves and cut into fine cubes. Peel the ginger and grate with a fine grater. Whisk together, the sesame oil, olive oil, soy sauce, rice vinegar, maple syrup, garlic and fresh ginger and at the end the tahini.
  6. Mix the noodles with the spring onions, carrots, edamame beans, baby leaf salad, herbs and add the dressing to the noodles. Stir everything well and garnish with the roasted peanuts.

Preparing In The Kitchen
  1. Prepare soba noodles in boiling salted water according to package instructions. Then drain well in a sieve and allow to cool.
  2. In the meantime, wash the spring onions, pat dry, cut off the roots, peel off the top layer and cut the spring onions into fine rings.
  3. Wash the carrots, pat dry, peel with a peeler, cut into oblong slices and then into sticks.
  4. Wash the baby leaf salad and shake dry. Wash the herbs, shake dry, pluck leaves from the stem and chop finely.
  5. For the dressing, peel the garlic cloves and cut into fine cubes. Peel the ginger and grate with a fine grater. Whisk together, the sesame oil, olive oil, soy sauce, rice vinegar, maple syrup, garlic and fresh ginger and at the end the tahini.
  6. Mix the noodles with the spring onions, carrots, edamame beans, baby leaf salad, herbs and add the dressing to the noodles. Stir everything well and garnish with the roasted peanuts.

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