Sesame soba noodle, avocado and snow pea salad

Serves: 1

Ready in: 15 to 30 mins

Quick Make Vegan Friendly

Know your nutrients

Calories

644 -

Fat

29g -

Saturates

5.5g -

Sugars

16.4g -

Salt

5.33g -

Protein

17.4g -

Carbs

74.1g -

Fibre

8.9g -

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‘Soba’ is the Japanese word for buckwheat – a gluten-free grain popular throughout Asia. However, if you are wanting to avoid gluten, make sure you look at the ingredient list, as some noodles sold as soba are actually wheat-based. Recipe extracted from The 5-Minute Vegan Lunchbox by Alexander Hart, publishing 7th January 2021. (Smith Street Books, £14.99). Photography ©Chris Middleton. Styling: Deborah Kaloper

Sesame soba noodle, avocado and snow pea salad Recipe: Veggie

Ingredients
Method

Ingredients:

180g soba noodles, cooked, cooled under running water, and drained
sesame oil, for drizzling
juice of 1/2 lemon
1/2 avocado, sliced
1 tbsp black sesame seeds
2 spring onions (scallions), sliced diagonally
50g snow peas (mangetout), trimmed and sliced diagonally

For the soya sesame dressing:

2 tbsp soy sauce or tamari
1 tbsp rice wine vinegar
1 tbsp mirin
1 tsp sesame oil

method:

Toss the soba noodles with a little sesame oil.
Squeeze the lemon juice over the avocado wedges and gently toss to coat.
Toss the soba noodles and avocado wedges with the remaining salad ingredients, then tip into your lunchbox.
Combine the dressing ingredients in a small jar or container with a tight-fitting lid.
Pour the dressing over the salad just before serving and toss well.

Print Recipe www.smithstreetbooks.com/books/the-5-minute-vegan-lunchbox/