Name: Vegetable and ginger soba noodle salad
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 20 g wakame; 200 g Hakubaku dried soba noodles; 2 lebanese cucumbers (260g), seeded, cut into long thin strips; 2 small carrots (140g), cut into long thin strips; 1 fresh long red chilli, seeded, sliced thinly; 1 tablespoon toasted sesame seeds; 3 green onions, sliced thinly; ½ cup loosely packed fresh coriander leaves; 2 cm piece fresh ginger (10g), grated; 2 teaspoons sesame oil; ¼ cup (60ml) lime juice; 1 tablesoon tamari

Ingredients

20 g wakame

200 g Hakubaku dried soba noodles

2 lebanese cucumbers (260g), seeded, cut into long thin strips

2 small carrots (140g), cut into long thin strips

1 fresh long red chilli, seeded, sliced thinly

1 tablespoon toasted sesame seeds

3 green onions, sliced thinly

½ cup loosely packed fresh coriander leaves

2 cm piece fresh ginger (10g), grated

2 teaspoons sesame oil

¼ cup (60ml) lime juice

1 tablesoon tamari

Method

1.Place wakame in a small bowl, cover with cold water; stand for 10 minutes or until wakame softens. Drain. Discard any hard stems; chop coarsely.

2.Meanwhile, cook noodles in a small saucepan of boiling water until just tender; drain. Rinse under cold water; drain. Chop noodles coarsely.

3.Place wakame and noodles in a medium bowl with remaining ingredients; toss gently to combine. Sprinkle with extra sesame seeds, if you like.

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