Asian vegetable and soba noodle salad

Asian vegetable and soba noodle salad

By
From
Tiffiny's Lighten Up Cookbook
Serves
4
Photographer
Mark Roper

Ingredients

Quantity Ingredient
270g soba noodles
1 bunch broccolini
100g snow peas
1 carrot, peeled into long shavings
1/2 red capsicum, finely sliced
1/4 red cabbage, finely sliced
1 cup bean sprouts
1/3 cup coriander leaves
1/4 cup mint leaves
4 spring onions, finely sliced

Asian dressing

Quantity Ingredient
2 limes, zested
60ml lime juice
60ml rice wine vinegar
60ml fish sauce
80ml sweet chilli sauce

Method

  1. To prepare the salad, bring a pot of water to the boil, add soba noodles and cook until tender, approximately 4 minutes. Drain and refresh under cold running water.
  2. Bring another pot of water to the boil, add the broccolini and cook for 1 minute. Add the snow peas and boil for a further 1–2 minutes. Drain and refresh.
  3. Slice broccolini and snow peas into long lengths and add to the noodles along with the carrot, capsicum, cabbage, bean sprouts, herbs and spring onions.
  4. For the Asian dressing, mix together the lime zest, juice, vinegar and fish sauce. Add the sweet chilli sauce and stir to combine. Store in the refrigerator until needed.
  5. Pour over enough dressing to coat the salad, toss to combine, and serve.

Note

  • You can add 200 g marinated tofu to the salad for extra protein.
Tags:
Tiffiny's Lighten Up Cookbook
Tiffiny
Tiffany
Hall
low
fat
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low-fat
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