Veggie soba noodle pots
Published: April 4, 2016 at 8:42 AM
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Serves 2
Easy
Total time: 20 mins
0 reviews
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Make these colourful, nutrient-packed noodles for a healthy lunch al desko. Perfect back-to-school fuel, ready in just 20 minutes
Vegetarian
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Ingredients
Nutrition
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100g dried soba noodles
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1 tsp sesame oil
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50g edamame
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50g purple sprouting broccoli
trimmed and blanched
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2 carrots
peeled and cut into matchsticks
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½ cucumber
seeded and cut into matchsticks
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50g radishes
trimmed and sliced
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2 spring onions
sliced
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a bunch coriander
chopped to serve
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to serve toasted sesame seeds
DRESSING
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1 tbsp sriracha
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1 tbsp soy sauce
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1 tsp rice vinegar
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½ lime
juiced
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chopped to make 1 tsp ginger
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½ clove garlic
crushed (optional)
Nutrition: per serving
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kcal307
low
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fat4.4g
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saturates0.6g
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carbs50.9g
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fibre7.1g
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protein12.4g
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salt2.5g
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Method
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step 1
Cook the soba noodles by covering with boiling water for 4-5 minutes until tender, drain and rinse in cold water. Toss the noodles with the sesame oil. Whisk the dressing ingredients together and toss with all the veg and the drained noodles in a large bowl. Divide between 2 bowls, or pots, scatter with coriander and a few sesame seeds to serve.
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