Zesty Soba Noodle Salad

• This recipe is very easy to make and extra satisfying.
• Low in fat and full of texture, flavour and crunch!
• Tastes wonderful served cold or warm.
• A fantastic lunch or dinner idea.
• Add your favourite veggies and sprinkle with your favourite nuts.
• Vegan.

Roasted Peanuts With No Salt 500g (Sussex Wholefoods)

100g Peanuts

Clearspring Organic Soba Noodles 250g

200g Soba Noodles

Organic Yuzu Ponzu Seasoning 150ml (Clearspring)

3tbsp Yuzu Ponzu Seasoning

Clearspring Organic Brown Rice Vinegar 150ml

2tbsp Brown Rice Vinegar

Soya Sauce, Organic 150ml (Clearspring)

3tbsp Soya Sauce

Buckwud Canadian Maple Syrup 250g (Rowse)

1tbsp Maple Syrup

Other Ingredients

• 1 inch ginger
• 2 medium sized carrots
• 1 red & 1 yellow pepper
• 2 garlic cloves
• chives – to taste

Method

1. Whisk together yuzu ponzu, vinegar, grated ginger, minced garlic, soya sauce and maple syrup.
2. Place noodles in a large pot of boiling water. Cook noodles for 5 minutes then add carrots and peppers and cook for a further 5 minutes.
3. Spoon 1/2cup of the noodle & veg water and add to your dressing mix.
4. Drain your noodles.
5. Transfer noodle mixture to bowl with dressing and mix well.
6. Add chopped chives, sprinkle with some crushed peanuts and serve warm or cold.