Tofu and vegetable soba noodle salad
Serves: 4
Time to make: 25 mins
Total cost: $23.60 / $5.90 per serve
(at time of publication)
Ingredients
- 250g snow peas, trimmed, thinly sliced
- 2 large courgettes, 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
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 354cal
-
Kilojoules 1480kJ
-
Protein 20g
-
Total fat 9g
-
–Saturated fat 1g
-
Carbohydrates 45g
-
–Sugars 8g
-
Dietary fibre 6g
-
Sodium 270mg
-
Calcium 250mg
-
Iron 8mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
