Simple, tasty and full of fresh vegetables this salad is ideal for a quick weekend lunch.
Serves 4
135g dried organic soba noodles
1 carrot, cut into matchsticks
1 lebanese cucumber, cut into matchsticks
50g snow pea sprouts
1 avocado, sliced
1 tbsp toasted sesame seeds
½ cup toasted shredded coconut
2 tbsp lime juice
1 tbsp mirin
1 tsp extra-virgin olive oil
1 tsp maple syrup
1 To make salad, cook noodles and carrot in a large saucepan of boiling water until tender. Drain well under cold running water. Put noodles, carrot, cucumber, sprouts, avocado, sesame seeds and coconut in a bowl and gently toss to combine.
2 To make dressing, whisk 2 tbsp water, lime juice, mirin, oil and maple syrup together in a small bowl.
3 Pour dressing over salad and toss to coat noodles.
