Supergreen Soba Noodle Bowls
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This plant-powered salad is rich in essential vitamins and minerals to help support a healthy immune system.
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The soba noodle base adds quality carbohydrate to help support energy levels, mixed in with mountains of green vegetables rich in vitamin C, E and A to support vital cellular functions of the immune response. Choosing tofu as the key protein keeps the salad vegan-suitable, but also provides a hefty serving of iron and zinc. Tofu is one of the most nutrient-dense foods on the market, making it a great choice when you want to give your body some extra love and care.
Serves 4
Prep time 15 minutes
Cook time 10 minutes
Vegetarian & Vegan suitable, Dairy & Nut free
Ingredients
- 1 packet of soba noodles (~270g)
- 1 tbsp extra virgin olive oil
- 250g firm tofu, cubed
- ½ medium wombok cabbage, shredded
- 1 cup edamame beans, defrosted
- 1 cup snow peas, thinly sliced
- 3 spring onions, thinly sliced
- 5g seaweed sheets (nori), thinly sliced
- 2 tbsp sesame seeds
- 1 avocado, sliced
- 2 tbsp soy sauce
- 1 lime, juiced
- 1 tbsp miso paste
- 1 tsp brown sugar
How to make
1. Cook soba noodles according to packet instructions until tender. Drain and set aside.
2. Heat olive oil in a medium frypan over moderate heat. Add tofu to the pan and toss to coat, cook for five minutes or until crispy. Remove from pan and set aside.
3. In a large serving bowl, combine the wombok, edamame beans, spring onion, shredded seaweed and sesame seeds. Add noodles and mix well to combine, ensuring the noodles are well-dispersed through the salad.
4. Add the cooked tofu to the bowl, along with the avocado. To make the dressing, combine the soy sauce, lime juice, miso and sugar in a small screw top jar and shake to combine.
4. Pour the dressing over the salad and mix well to coat.
Notes
Want to make it gluten free? Simply substitute the soba noodles for vermicelli noodles and ensure you are cooking with a gluten-free soy sauce.
Leftover salad can be stored in the refrigerator for up to three days.
Nutritional information
| Kilojoules | 2245kJ | Protein | 23.4 g |
| Carbohydrates, total - sugars, total |
55.0g 4.6 g |
Fat, total - saturated fat |
21.8 g 2.8g |
| Sodium | 1040 mg |
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