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.