Asian winter noodle salad
By
VIEW PROFILEDelaney Mes
Salad
| 250 g | Soba noodles (Main) |
| 1 | Carrot, grated |
| 1 Tbsp | Olive oil |
| 1 Tbsp | Soy sauce |
| 1 cup | Mushroom, sliced (Main) |
| 1 head | Broccoli, a small one, cut into florets (Main) |
| ¼ | Red cabbages, finely sliced (Main) |
| ½ cup | Bean sprouts, crunchy (Main) |
| 1 small bunch | Fresh coriander |
Dressing
| 1 tsp | Ginger, finely grated |
| 1 | Lime, juiced and zested |
| 1 clove | Garlic, crushed |
| 1 Tbsp | Sesame oil |
| 1 Tbsp | Soy sauce |
| 1 Tbsp | Rice wine vinegar |
| 1 pinch | Salt |
Directions
- For the dressing, whisk all ingredients in a bowl and taste and adjust as necessary.
- For the salad: Cook the soba noodles according to packet instructions. In a frying pan, heat a drizzle of oil and then add the mushrooms and broccoli. Add a splash of soy sauce and cook until the mushrooms are soft and the broccoli still has a little crunch.
- In a bowl, add the drained noodles and the vegetables with the coriander. Add the dressing, gently combine, and serve warm. Great with fish, chicken or strips of beef.