Soba noodle salad with marinated tofu and edamame

A simple Japanese-inspired vegan soba noodle salad with all the good stuff like edamame, ginger and fresh, crisp vegetables.

Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

180g dried soba noodles
200g podded frozen edamame
200g Japanese marinated tofu, thinly sliced
150g snow peas, trimmed, thinly sliced
100g baby spinach
4 red radishes, thinly sliced
2 large carrots, coarsley grated
1 tablespoon reduced-salt soy sauce
1 tablespoon mirin
2 teaspoon finely sliced fresh ginger
2 teaspoons toasted sesame seeds, to serve

Instructions

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1 Cook the noodles in a saucepan of boiling water following packet instructions, or until just tender. Add edamame for last 2 minutes of cooking time. Refresh under cold running water. Drain.

2 Combine soba noodles, edamame, tofu, the snow peas, spinach, radishes and the carrot in a large bowl.

3 Combine the soy, mirin and the ginger in a small bowl to make dressing. Add dressing to noodles and gently toss to combine. Serve sprinkled with toasted sesame seeds.

Nutrition Info (per serve)

Calories 356 cal

Kilojoules 1488 kJ

Protein 20.6 g

Total fat 6.9 g

Saturated fat 0.9 g

Carbohydrates 46.6 g

Sugar 10.3 g

Dietary fibre 12.1 g

Sodium 756 mg

Calcium 105 mg

Iron 5.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.