Rainbow slaw soba noodles
Prep time: 40 minsTotal time: 
Rainbow slaw soba noodles
This colourful noodle salad is high in vitamins A and C. Take any leftovers for lunch the next day
Prep time: 40 minsTotal time: 
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Ingredients
- 100g frozen edamame beans
- 170g soba noodles (we used Yutaka)
- 1 large carrot, cut into matchsticks
- 100g red cabbage, shredded
- ½ red pepper, thinly sliced
- 1 raw beetroot bulb, peeled and cut into matchsticks
- 1 tsp sesame seeds
- 1 tbsp sunflower seeds
- 1 spring onion, thinly sliced on the diagonal
For the dressing
- 1 tbsp peanut butter
- 2 tbsp tamari or soy sauce
- 1 tbsp toasted sesame oil
- 1 tbsp rice wine vinegar
- 1 tsp maple syrup
- juice of 1 lime
- 4cm piece fresh ginger, grated
- 1 garlic clove, crushed
Step by step
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Put all the ingredients for the dressing in a large bowl and whisk until combined. Set aside.
-
Bring a pan of water to the boil, then add the edamame beans and noodles and cook for 4 minutes. Drain and cool under cold running water. Tip the noodles and edamame into the bowl of dressing and stir together.
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Add the carrot, red cabbage, red pepper and beetroot to the noodles. Toss well to coat and divide between four shallow bowls. Serve topped with the sesame seeds, sunflower seeds and spring onion.
