Japanese soba noodle and sesame salad

Author: Louise Pickford - Food Writer & Stylist, Author

Photographer: Ian Wallace

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Serves: 4

Time to make: 24 mins

Ingredients

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200g dried soba noodles

1 large carrot, peeled in ribbons

1 small cucumber, peeled in ribbons

4 Roma tomatoes, cut in wedges

50g baby spinach

1 avocado, sliced

Dressing

3 tablespoons sesame seeds

3 tablespoons castor sugar

2 tablespoons salt-reduced soy sauce

1 teaspoon sesame oil

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Instructions

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1 Place noodles in a saucepan of boiling water. Cook for 4 minutes. Drain, refresh in cold water and drain again. Set aside.

2 To make dressing, grind sesame seeds to a fine powder using a mortar and pestle. Transfer to a bowl and whisk in the remaining ingredients.

3 Divide noodles and vegetables among serving bowls. Pour dressing over and serve immediately.

Variations

Make it gluten free: Use gluten-free varieties of soy sauce and noodles.
Add snow peas, bean sprouts or broccoli florets for more flavour.

Nutrition Info (per serve)

Calories 442 cal

Kilojoules 1850 kJ

Protein 11 g

Total fat 22 g

Saturated fat 3 g

Carbohydrates 50 g

Sugar 14 g

Dietary fibre 7 g

Sodium 780 mg

Calcium 70 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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