2 – 4 people
- 150g Hakubaku organic soba noodles (cooked)
- 30g carrot (thinly julienned into long strips)
- 1 lebanese cucumber (thinly julienned into long strips)
- ½ cup edamame (cooked and remove beans from pod)
- 1 handful baby spinach
- 25g spring onions (diagonally thinly sliced)
- 1 tbsp toasted sesame seeds
- To toast sesame seeds, place in a dry skillet and cook over medium heat, stirring often, until sesame seeds are slightly fragrant for 3 to 4 minutes.
- 3 tbsp Kewpie roast sesame dressing
- 2 tbsp Kewpie sesame soy dressing
- 1 tbsp Yeo’s sesame oil
- Cook soba noodles in accordance to packet instructions. Drain and rinse under cold water. Drain well.
- For noodle dressing, place konbu and water in a pot cook on medium heat to just before boiling point. Remove seasweed and add bonito flakes. Heat to just before boiling point once again, then remove bonito using a fine chinois and add soy and mirin. Heat to boiling point, then cool to room temperature. Keep in fridge.
- Place noodles in a bowl followed by cold noodle dressing.
- Combine salad dressing ingredients. Place salad ingredients in a bowl, followed by salad dressing and toss well. Place the salad on top of the noodles.
- Sprinkle toasted sesame seeds over noodle salad.
- Please check product packaging for ingredients and allergens. Products and ingredients used may contain eggs and wheat, and traces of nuts and dairy.
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