Super Noodle Salad

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.

Author: Kate Hemphill
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Yield: 2 Serves 1x
Category: Salad


  • 200g buckwheat noodles
  • 1 avocado, halved
  • 1 carrot, spirulised or julienned
  • 1/2 cup edamame (soy beans)
  • handful of cooked spinach or silverbeet
  • half punnet of micro coriander or sprouts
  • 1 tsp Herbie’s toasted sesame seeds


  • 1 tsp freshly grated ginger
  • 1 tsp maple syrup
  • 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.
Print Recipe
Nutritional Information
Serving Size 530g
Calories 915
Sugar 12g
Sodium .5g
Fat 52g
Saturated Fat 7.7g
Carbohydrates 79g
Fiber 13g
Protein 27g