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.