Soba noodle salad with marinated tofu and edamame
A simple Japanese-inspired vegan soba noodle salad with all the good stuff like edamame, ginger and fresh, crisp vegetables.
Serves: 4
Time to make: 20 mins
Ingredients
- 180g dried soba noodles
- 200g podded frozen edamame
- 200g Japanese marinated tofu, thinly sliced
- 150g snow peas, trimmed, thinly sliced
- 100g baby spinach
- 4 red radishes, thinly sliced
- 2 large carrots, coarsley grated
- 1 tablespoon reduced-salt soy sauce
- 1 tablespoon mirin
- 2 teaspoon finely sliced fresh ginger
- 2 teaspoons toasted sesame seeds, to serve
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Instructions
1 Cook the noodles in a saucepan of boiling water following packet instructions, or until just tender. Add edamame for last 2 minutes of cooking time. Refresh under cold running water. Drain.
2 Combine soba noodles, edamame, tofu, the snow peas, spinach, radishes and the carrot in a large bowl.
3 Combine the soy, mirin and the ginger in a small bowl to make dressing. Add dressing to noodles and gently toss to combine. Serve sprinkled with toasted sesame seeds.
Nutrition Info (per serve)
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Calories 356cal
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Kilojoules 1488kJ
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Protein 20.6g
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Total fat 6.9g
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–Saturated fat 0.9g
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Carbohydrates 46.6g
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–Sugars 10.3g
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Dietary fibre 12.1g
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Sodium 756mg
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Calcium 105mg
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Iron 5.5mg
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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© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
