Asian

Asian soba noodle salad

Name: Asian soba noodle salad recipe
Yield: 4
Cuisine: /asian
Ingredients: 180g green tea soba noodles (from Asian grocers and selected supermarkets); 1 cup (130g) fresh podded peas; 300g broad beans, peeled; 1 bunch asparagus, thinly sliced into long pieces; 800g bitter leafy ( such as rocket, dandelion, watercress), leaves picked; 1 sheet organic roasted seaweed, shredded (from Asian food shops); 2 long green shallots, thinly sliced; 1 tsp chilli flakes (optional); 1/4 cup (60ml) soy sauce; 1/4 cup (60ml) mirin; 1 cup (250ml) dashi stock (from Asian food shops) or water; 1 tsp wasabi paste; 1 tbs finely chopped preserved lemon

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https://healthimprovements.info/recipes/asian-soba-noodle-salad-recipe/wfvv7a8k — Chilled zaru soba with peas, beans and greens

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by Jody Vassallo

Oct 01, 2019

Soba noodles packed with fresh greens make the perfect healthy lunch. Light and fresh, but still satisfying.

180g green tea soba noodles (from Asian grocers and selected supermarkets)
1 cup (130g) fresh podded peas
300g broad beans, peeled
1 bunch asparagus, thinly sliced into long pieces
800g bitter leafy greens ( such as rocket, dandelion, watercress), leaves picked
1 sheet organic roasted seaweed, shredded (from Asian food shops)
2 long green shallots, thinly sliced
1 tsp chilli flakes (optional)

Zaru soba dressing

1/4 cup (60ml) soy sauce
1/4 cup (60ml) mirin
1 cup (250ml) dashi stock (from Asian food shops) or water
1 tsp wasabi paste
1 tbs finely chopped preserved lemon

Method

1.

For the zaru soba dressing, place the soy sauce, mirin and dashi or water, into a saucepan and bring to the boil. Reduce heat and simmer for 4-5 minutes, then stir in the wasabi and preserved lemon. Remove from heat and allow to cool.
2.

Place soba noodles in a saucepan of boiling water and cook for 3-4 minutes until just soft, then drain well. Rinse under cold running water then transfer to a bowl of iced water and chill in the fridge.
3.

Blanch the peas, broad beans and asparagus in a shallow frypan of boiling water over a medium heat for 3-5 minutes until bright green and just tender. Rinse under cold running water and drain well.
4.

Place leafy greens onto serving plates and top with soba noodles and blanched greens. Scatter with roasted seaweed, long green shallot, and chilli flakes if using. Serve with zaru soba dressing which can be placed in bowls for noodles to be dipped in.