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 courgetteszucchini, 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

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)

Kilojoules 1480kJ

Calories 354cal

Protein 20g

Total fat 9g

–Saturated fat 1g

Carbohydrates 45g

–Sugars 8g

Dietary fibre 6g

Sodium 270mg

Calcium 250mg

Iron 8mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.

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