A fresh, cold noodle bowl for warm days or packed lunches. The dressing is stirred together without any cooking, so the flax seed oil stays cold.
Ingredients (serves 2)
- 180g dried soba noodles
- 1 carrot, cut into matchsticks
- 1/2 cucumber, cut into matchsticks
- 4 spring onions, sliced
- 100g shelled edamame, cooked and cooled
- 1 tbsp sesame seeds, toasted
- Dressing: 2 tbsp Cold Pressed Organic Flax Seed Oil
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- Juice of 1/2 lime
- 1 tsp maple syrup
- 1 tsp grated fresh ginger
- Handful of coriander leaves, to serve
Method
- Cook the soba in boiling water for 4 to 5 minutes, or following the packet. Drain and rinse under cold running water, rubbing gently to remove the starch. Drain very well.
- In a large bowl, whisk the flax seed oil, soy sauce, rice vinegar, lime juice, maple syrup and ginger.
- Add the cold noodles, carrot, cucumber, spring onions and edamame. Toss with your hands or tongs until coated.
- Divide between two bowls and finish with sesame seeds and coriander.
Tips
- Keep the flax seed oil away from heat. Add it to the cold dressing only.
- Best eaten the same day, but it will keep in the fridge for 1 day.
- Check the packet if you need wheat-free noodles, as some soba contains wheat flour.
About the Cold Pressed Organic Flax Seed Oil
This organic flax seed oil has a nutty, earthy flavour that works nicely in salad dressings. Keep it in a dark, cool place, ideally the fridge, and use within 3 months of opening.
