Ingredients
- 200 g soba noodles (look for 100% buckwheat for gluten-free)
- 200 g frozen edamame beans
- 1 cucumber, cut into matchsticks
- 2 carrots, cut into matchsticks
- 4 spring onions, sliced
- A handful of coriander, chopped
- 2 tbsp sesame seeds, toasted
- 1 sheet of nori, cut into thin strips (optional)
For the dressing
- 2 tbsp white miso
- 2 tbsp toasted sesame oil
- 2 tbsp rice vinegar
- 1 tbsp tamari
- 1 tbsp grated fresh ginger
- 1 tsp maple syrup
- 1–2 tbsp warm water
Method
- Cook the noodles: cook the soba noodles according to the packet, adding the edamame for the last 3 minutes. Drain and rinse under cold water until cool, to stop them sticking.
- Make the dressing: whisk all the dressing ingredients until smooth.
- Toss: toss the noodles and edamame with the cucumber, carrot, spring onions and dressing.
- Serve: scatter with coriander, sesame seeds and nori.
Why it's good for you: Buckwheat isn't related to wheat; it's a seed rich in magnesium and rutin, a plant compound that supports healthy blood vessels. Edamame are young soya beans, a complete plant protein, and miso adds a savoury depth along with its fermented goodness.
Good to know: Many soba noodles also contain wheat flour; choose 100% buckwheat soba if you need them to be gluten-free.
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