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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
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Ingredients

  • 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

dressing:

  • 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

Instructions

  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.
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Nutritional Information
Serving Size 530g
Calories 915
Sugar 12g
Sodium .5g
Fat 52g
Saturated Fat 7.7g
Carbohydrates 79g
Fiber 13g
Protein 27g