Soba Noodle Salad

This made a wonderful lunch. One big plate, two forks and a healthy, lazy sunday lunch. The crunch of the greenery is fresh and flavourful, there are so many herbs in this recipe they're used almost like salad leaves. This is the first time I've made this & it won't be the last! Even though there are carbs in it the proportion is fairly low and it doesn't feel heavy. Next time I might try this with rice noodles or mung bean noodles for a gluten free version. 

Soba Noodle Salad

Makes 2 serves
Soba noodles (2 bundles)
2 cups watercress
1 cup alfalfa sprouts
1 bunch of mint
1 bunch of coriander
1 chili (or to taste)
2 tbsp roasted sesame oil
1 lime, zest and juice
4 tbsp soy sauce
3 drops stevia
1 cup cashew nuts

• Put water on to boil
• chop chili
• combine chili, soy sauce, sesame oil, stevia, lime zest & juice
• add soba noodles to boiling water & cook for 4 minutes
• chop watercress, mint, coriander
• drain noodles and allow to cool slightly & place in large mixing bowl
• add dressing to noodles & combine
• add watercress, alfalfa sprouts, mint & coriander
• Toss to combine
• Add cashews & toss
• Plate up and sprinkle some chopped cashews on top

This is so quick to make and tastes a million dollars. Give it a go! (you can always use less oil & nuts to make it lower cal) All the best xxx