The spicy, Asian-inspired lunch you’ve been waiting for… We love this Soba Noodle Salad for 3 reasons: it’s easy to make, healthy AF, and tastes downright delicious.

SOBA NOODLE SALAD

Dairy-free / Vegetarian
Serves 2

INGREDIENTS

• 360g soba noodles – we love using the Obento Japanese Soba Noodles from Woolworths
• 1 red capsicum, thinly sliced
• 1 cup carrots, thinly sliced
• ½ cup shallots, chopped
• 1 cucumber, halved and thinly sliced
• 2 tbsp peanuts, crushed

Ginger & lime dressing:

• 2 limes, juiced
• 2 tbsp minced ginger
• 2 tsp sesame oil, plus more for coating noodles
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 3 tbsp maple syrup
• 4 tsp sriracha

METHOD

1. Combine the dressing ingredients in a small jar. Shake to combine and, if pre-preparing, keep in the fridge for up to 3 days.
2. Cook the noodles according to packet instructions – we recommend doing a big batch at the beginning of the week, or the night before.
3. Add the noodles and remaining ingredients to a bowl. Pour over dressing and toss to combine.

WANT MORE? CHECK OUT OUR RECIPES SECTION AND OUR BOOKS FOR MORE NUTRITIOUS TASTY MEALS.