Soba Noodle Salad
Ingredients
Scale
- 2 tbsp cooking oil
- 100 ml of soba noodles (enough for 2 people)
- 2 garlic cloves, crushed
- ½ small onion, thinly sliced
- ¼ red pepper, sliced lengthways
- ¼ orange pepper, sliced lengthways
- 1/3 cup rapini chopped into bite-sized pieces (sub broccoli if no rapini is available)
- ¼ cup of mushrooms, sliced
- ¼ cup of bean sprouts
- ¼ cup of edamame beans
- ½ tsp Chinese five spice
- Salt and pepper to taste
- 1 green onion, finely sliced
- A handful of pomegranate seeds
- ½ lime cut into 4 wedges
Instructions
- Cook the soba noodles according to package instructions.
- Warm the oil in a frying pan over medium-high heat. Add the garlic and cook until fragrant.
- Add the onion, pepper slices, rapini and mushrooms to the pan and cook, stirring occasionally for 6-7 minutes or until the vegetables start to soften.
- Add the beansprouts and edamame beans and cook for a further 3-4mins.
- Season with Chinese 5 spice, salt and pepper.
- When the noodles are cooked add them to the pan with the vegetables and stir through.
- Divide into 2 large bowls and sprinkle with pomegranate seeds and 2 lime wedges.
Find it online: https://susancooksvegan.com/rapini-soba-noodle-stirfry/