Teriyaki Soba Noodle Salad

Teriyaki Soba Noodle Salad is a delightful dish that effortlessly combines the rich umami flavour of teriyaki sauce with the satisfying texture of soba noodles. This salad offers a perfect balance of sweetness and saltiness, thanks to the teriyaki dressing that coats each strand of noodle. Mixed with fresh crunchy vegetables such as chilli peppers, broccolini, and edamame peas, this salad provides a burst of flavours and textures in every bite. Whether enjoyed as a light lunch or a side dish at dinner, Teriyaki Soba Noodle Salad is a refreshing and wholesome option that leaves you feeling satisfied and nourished.

Prep Time: 15 mins

Cook Time: 15 mins

Servings: 2

DF EF GF NF VE V

INGREDIENTS:

  • 160g buckwheat or soba noodles, dried (or gluten-free)

  • 80g plain tempeh crumbled

  • 300g button mushrooms sliced

  • 1 bunch of broccolini (160g bunch) ends trimmed

  • 1⁄3 bunch of kale (400g bunch) thinly sliced

  • 140g frozen podded edamame defrosted

  • 1 spring onion thinly sliced

  • 1 long red chilli thinly sliced

  • 2 tsp sesame seeds toasted

    Teriyaki Sauce

  • 2 tbs soy sauce (or tamari if gluten free)

  • 2 tsp sesame oil

  • 2 tsp mirin

  • 1 garlic clove crushed

METHOD:

  1. Bring a medium saucepan of salted water to the boil. Add noodles and cook for 3-4 minutes, or until cooked. Drain and rinse with cold water then set aside.

  2. At the same time, combine teriyaki sauce ingredients in a bowl and set aside.

  3. Heat a non-stick saucepan over medium heat. Add tempeh and mushrooms and cook for a few minutes, tossing ocassionally, until just beginning to brown.

  4. Add broccolini and kale, cover and continue to cook for 2-3 minutes or until just tender.

  5. Add edamame and stir through teriyaki sauce. Add noodles and gently toss to warm through.

  6. Transfer to bowls and top with spring onion, chilli and sesame seeds to serve.

Energy 642 kcal

Protein 35.3g

Fat 16.6g

Sat. Fat 1.5g

Carbs 78.4g

Sugar 7.1g

Fiber 16.6g