Tofu and vegetable soba noodle salad

Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

250g snow peas, trimmed, thinly sliced

2 large courgettezucchiniXszucchini, summer squashX, trimmed, cut in matchsticks

180g soba noodles

2 large carrots, peeled, cut in matchsticks

1 red capsicum, deseeded, thinly sliced

4 red radishes, trimmed, thinly sliced

1 ½ cups watercress sprigs

300g marinated tofu, thinly sliced

1 ½ tablespoons salt-reduced soy sauce

1 ½ tablespoons mirin

2 teaspoons sesame oil

Instructions

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1 Place snow peas and courgette in a large heatproof bowl. Cover with boiling water and leave vegetables to blanch for 20 seconds. Refresh vegetables under cold running water then drain.

2 Bring a large saucepan of water to the boil. Add noodles and cook following packet directions until al dente. Refresh noodles under cold running water and drain.

3 Place snow peas, courgettes and noodles in a salad bowl with carrots, capsicum, radishes, watercress and tofu.

4 Combine soy sauce, mirin and sesame oil in a small bowl to make salad dressing.

5 Add dressing to salad bowl. Toss to combine then serve.

Nutrition Info (per serve)

Calories 354 cal

Kilojoules 1480 kJ

Protein 20 g

Total fat 9 g

Saturated fat 1 g

Carbohydrates 45 g

Sugar 8 g

Dietary fibre 6 g

Sodium 270 mg

Calcium 250 mg

Iron 8 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.