Soba Noodle Salad Takeaway
Recipe: #34283
February 10, 2020
Categories: Carrot, Cucumber, Asian, Australian, Picnic, Vegetarian, Kid's Lunches, more
"I found this recipe at my supermarket Woolworths and although I have not made this yet, but I am hoping to soon as I think I will enjoy this recipe. I think this would make a great lunch to take to work. I think I might add some chopped spring onion as well. This looks such a great quick and easy meal."
Ingredients
Nutritional
- Serving Size: 1 (743.1 g)
- Calories 753.3
- Total Fat - 20 g
- Saturated Fat - 3.7 g
- Cholesterol - 92.5 mg
- Sodium - 3443.5 mg
- Total Carbohydrate - 104.1 g
- Dietary Fiber - 10.6 g
- Sugars - 13.7 g
- Protein - 49.7 g
- Calcium - 177.1 mg
- Iron - 8.2 mg
- Vitamin C - 35.2 mg
- Thiamin - 0.9 mg
Step by Step Method
Step 1
Cook noodles in a pan of boiling water for 4 minutes. Keeping the boiling water in the pan, transfer noodles to a bowl of cold water to stop the cooking process and then drain.
Step 2
Add frozen edamame to boiling water. Cook for 1 minute, drain, and squeeze beans from pods. Refresh beans in cold water and set aside.
Step 3
To make the dressing; In a jug, whisk together soy, vinegar, honey, ginger and chili. Gradually add oils, whisking until combined. Place into a small seal able container and refrigerate.
Step 4
In a large bowl, combine noodles and vegetables & transfer them to a seal able container, seal and refrigerate.
Step 5
When ready to eat, shake the dressing well and add to the noodles, toss to combine and scatter with sesame seeds.
Tips
No special items needed.