GREEN SOBA NOODLE SALAD
Try this GREEN SOBA NOODLE SALAD recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
vegan
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains pasta
dairy free
pescatarian
- 1 cup of frozen peas
- zest and juice of 1 lime
- 180 gms of dry soba noodles
- 1 large bunch of asparagus (i had 20 spears) cut into thirds
- a handful of fresh basil roughly torn
- 1/2 a cup of raw cashews
- 1 clove of garlic crushed
- 1 tsp of olive or coconut oil
- 1 tsp of tamari (or soy sauce)
- 1 tsp of rice malt syrup (or sweetener of your choice)
- Carbohydrate 0.9262 g
- Cholesterol 0 mg
- Fat 0.0077 g
- Fiber 0.0440000006556511 g
- Protein 0.0462 g
- Saturated Fat 0.00088 g
- Serving Size 1 1 -6 (12g)
- Sodium 0.22 mg
- Sugar 0.882199999344349 g
- Trans Fat 0.00341 g
- Calories 3 calories
Boil your soba noodles with your asparagus and peas until the noodles are tender. Drain and rinse under cool water and put into a large bowl. Set aside.Add your teaspoon of oil to the pot with the garlic and lime zest. Fry on a low heat until fragrant.Turn off the heat and add your lime juice, tamari and rice malt syrup to the pot with a splash of water. Stir quickly before pouring into a small bowlAdd your torn basil and cashews to the noodle mixToss through the garlic & lime dressingServe topped with extra cashews or finely sliced fresh chilli
