A sprinkle of our seaweed & sesame seasoning onto this soba noodle salad brings more nutrients and is quite delicious and flavourful. Select whether you prefer chilli, garlic or citrus undertones.
Serves 3
Prep time 15 minutes, cooking time 5 minutes
Ingredients
- 2 tbsp Pacific Harvest seaweed & sesame seasoning (furikake)
- ¼cup olive oil
- 1 tbsp finely chopped peeled ginger
- 1 tbsp finely chopped garlic
- 250g Soba noodles
- 3 green onions thinly sliced
- ½ cup of steamed broad beans or soya beans (edamame)
- 2 small bok choy heads, cut finely
- ½ cup fresh mushrooms, thinly sliced
-
1/3 cup water
-
1/4 cup olive oil
-
1/3 cup soya sauce
-
1 tbsp packed brown sugar
-
Few drops of Tabasco sauce
Directions
- Mix the dressing ingredients until sugar is dissolved. Set aside.
- Heat the oil in a pan on medium-high and sauté garlic & ginger until fragrant (about 30 sec).
- Add mushrooms and continue cooking until tender & golden (about 5 min).
- Add bok choy and most of the green onion and cook al dente.
- Turn heat off and add dressing, stir.
- Warm/cook the beans and discard the pod or thick skin.
- Cook soba noodles in boiling salt water according to packet instructions. Drain in a colander & rinse under cool water to stop cooking, drain well. Transfer to a large bowl and toss with furikake, vegetable mixture and beans.
- Serve and enjoy!
