Japanese soba noodle and sesame salad

Ingredients

Serves (1) Serves (2) Serves (4) — default Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 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

Total fat 22 g

Saturated fat 3 g

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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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First published: Dec 2010

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