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.