Avocado, pickled ginger, tofu and soba-noodle salad

Serves 4
Preparation time: 15 minutes
Cooking time: 5 minutes

Source: The Low GI Vegetarian Cookbook – Brand Miller, Foster-Powell, Marsh & Sandall, Hachette 2006

200g dried soba noodles
1 teaspoon sesame oil
150g snow peas, trimmed, halved diagonally
200g purchased marinated tofu (such as teriyaki), thinly sliced
1 Lebanese cucumber, halved, thinly sliced diagonally
2 tablespoons pickled ginger, thinly sliced
75g baby spinach leaves
1⁄2 cup picked coriander leaves
1 avocado, diced, lemon juice squeezed over (to prevent discolouring)
3 spring onions, trimmed, sliced diagonally
1⁄4 cup lightly toasted cashews, roughly chopped

2 tablespoons mirin
3 tablespoons light soy sauce
1 teaspoon sesame oil
pinch caster sugar

1. To make the dressing, place all dressing ingredients in a small bowl, and stir to dissolve the sugar. Set aside.
2. Cook the soba noodles in a large saucepan of lightly salted boiling water according to packet instructions, or until
al dente. Rinse under cold running water. Drain well and toss with the sesame oil. Set aside to cool completely.
3. Blanch the snow peas in boiling water until bright green and just tender. Refresh under cold running water and
drain well.
4. Place the cooked noodles, snow peas, tofu, cucumber, ginger, spinach and coriander in a large bowl. Pour over
dressing and toss gently to combine. Divide the salad among 4 plates, top with the avocado, spring onions and cashews,
and serve.

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