Easy Soba Noodle Salad
QAST, Coombabah State School
- shanae kalepa
1unitSoba Noodles (dried)
1cupRed Cabbage (finely shredded)
1cupWombok (finely shredded)
0.5cupSpring Onions (sliced)
0.5cupRed Capsicum (finely sliced)
0.25cupAsian Sesame Soy & Ginger Dressing (Birch & Waite)
- Place 1 packet of noodles into boiling water for 4 minutes. Once cooked, drain & rinse under cold water. Place into a mixing bowl.
- Whilst the noodles are cooking, finely shred red cabbage & wombok. Grate carrot, slice capsicum and spring onions and dice cucumber and add to mixing bowl with noodles.
- Pour over dressing until noddles and vegetables are coated.
- Portion and sprinkle sunflower and sesame seeds on the top and serve.
Gluten Free (check dressing), Vegetarian, Vegan, Egg Free, Dairy Free & Nut Free Asian style noodle salad, full of colourful vegetables and flavour. Serve size suited to a primary school students. Thank you to Coombabah State School for sharing this recipe.
Variations: Increase protein content through the addition of cubes of marinated tofu or edamame beans