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Green Tea Soba Noodle Salad

by Annalisa Brown (follow)
Healthy (1808)      Vegetarian (1451)      Vegan (706)      Asian (463)      Salad (335)      Sugar Free (121)      Japanese (115)      Noodles (65)      Dairyfree (37)      Gut Health (24)     
My recent trip to Japan reinvigorated my tastebuds for green tea and soba noodles, with this dish delivering on both counts.

With Australia’s long and hot summers this easy and quick to make recipe is a delight to feast on – the flavours are clean and fresh and the simple shoyu dressing provides a refreshing and zesty taste to the noodle salad. However, it’s the subtle hint of the green tea flavour that makes this noodle salad shine.

A subtle hint of green tea enhances the clean and fresh taste of this Green Tea Soba Noodle Salad.


Preparation Time: 10 minutes
Cooking Time: 8 minutes
Serves: 2

Ingredients
150g green tea soba noodles
1 carrot
1 baby cucumber
6 snow peas
Mint leaves
Sesame seeds

To make the dressing
1 tablespoon mirin
1 tablespoon lime juice
1 tablespoon tamari sauce or shoyu
1 tablespoon rice wine vinegar
1 teaspoon sesame seed oil

Method
Bring a saucepan of water to the boil and cook the noodles for 6 minutes.

Remove from heat, drain and rinse under cold running water. Drizzle a small amount of sesame seed oil onto the noodles and toss (this will keep the noodles from sticking together). Set aside.

Add a small amount of sesame seed oil to the cooked noodles to stop them from sticking together.


Thinly julienne the carrot, cucumber and snow peas.

Bring a small saucepan of water to the boil and blanch the carrot and snow peas for 60-75 seconds. Remove from heat and drain and rinse under cold running water.

Julienne the vegetables then blanch the carrots and snow peas before adding to the green tea soba noodles.


Add the vegetables to the noodles.

In a small bowl add the mirin, lime juice, tamari, rice wine vinegar and sesame seed oil and using a fork whisk the mixture until thoroughly combined.

Drizzle the dressing over the noodle salad and garnish with some fresh mint leaves and sesame seeds. Cover with cling wrap and refrigerate until required.

Note
If you are gluten intolerant, please be aware the green tea soba noodles that were used in this recipe contain a combination of wheat flour and buckwheat. To make this dish gluten-free substitute the green tea soba noodles with plain buckwheat soba noodles.

If you are gluten intolerant you can easily substitute the green tea soba noodles with plain buckwheat soba noodles.


Categories
#Japanese
#Noodles
#Green Tea
#Soba
#Vegan
#Vegetarian
#Healthy
#Gut Health
#Salad
#Plant based
#Buckwheat
#Lowfat
#Cleaneating
#Sugar Free
#Dairyfree
#Glutenfree option
#Asian
I like this Recipe - 5
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