Asian winter noodle salad
Photo by Doug Sherring
|250 g||Soba noodles|
|1 Tbsp||Olive oil|
|1 Tbsp||Soy sauce|
|1 cup||Mushroom, sliced|
|1 head||Broccoli, a small one, cut into florets|
|¼ can||Red cabbage, finely sliced|
|½ cup||Bean sprouts, crunchy|
|1 small bunch||Fresh coriander|
- For the dressing, whisk all ingredients in a bowl and taste and adjust as necessary.
- For the salad: Cook the soba noodles according to packet instructions. In a frying pan, heat a drizzle of oil and then add the mushrooms and broccoli. Add a splash of soy sauce and cook until the mushrooms are soft and the broccoli still has a little crunch.
- In a bowl, add the drained noodles and the vegetables with the coriander. Add the dressing, gently combine, and serve warm. Great with fish, chicken or strips of beef.
More winter salads from Delaney