RECIPE BY:

Chef Kinsan

SERVING SIZE:

2 – 4 people

INGREDIENTS:

  • 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.

SALAD DRESSING:

  • 3 tbsp Kewpie roast sesame dressing
  • 2 tbsp Kewpie sesame soy dressing
  • 1 tbsp Yeo’s sesame oil

METHOD:

  • 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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