Super Noodle Salad

Prep time:

Cook time:

Serves: 2

This super nutritious salad can be served cold, warm or hot with a miso stock as a soup. We have made a zingy dressing with ginger and our Spice Tonic, which is a great dressing for any type of salads or drizzling over grilled seafood or chicken. Buckwheat noodles are gluten-free and available in most large supermarkets and Asian stores.

Nutritional Information Per 100g
Serving size: 530g
Calories: 915
Fat: 52g
Saturated fat: 7.7g
Carbohydrates: 79g
Sugar: 12g
Sodium: .5g
Fiber: 13g
Protein: 27g

  • 200g buckwheat noodles
  • 1 avocado, halved
  • 1 carrot, spirulised or julienned
  • ½ cup edamame (soy beans)
  • handful of cooked spinach or silverbeet
  • half punnet of micro coriander or sprouts
  • 1 tsp Herbie’s toasted sesame seeds
  • dressing:
  • 1 tsp freshly grated ginger
  • 1 tsp honey (or vegan alternative)
  • 3 tbsp extra virgin olive oil
  • 3 tbsp apple cider vinegar
  • 1tsp Herbie’s Spice Tonic blend
  • pinch salt

  1. Cook buckwheat noodles to manufacturer’s instructions, and rinse well under cold water.
  2. Whisk dressing ingredients together (remaining dressing can be kept in a jar in the fridge for 3 weeks).
  3. Toss noodles in half of the dressing then assemble salad bowl by placing noodles in the base, then arranging vegetables on top.
  4. Drizzle over remaining dressing and sesame seeds.