Teriyaki Soba Noodle Salad
Ingredients
Teriyaki sauce
- 2 tbsp tamari
- 1 1/2 tbsp maple syrup
- 1/2 tbsp rice wine vinegar
- 1 garlic clove minced
- 1 tsp ginger minced
- 1/2 tbsp cornstarch
- 1 tbsp water
Salad
- 1/2 packet buckwheat soba noodles
- 1 cup red cabbage, shredded
- 1 carrot, julienned
- 1 cucumber, julienned
- 1/2 avocado, diced
- 1/2 cup edamame beans
- 1 spring onion shoot, sliced
- Sesame seeds, lime, salt and pepper to season
Preparation
Combine the water and cornstarch together. Add the remaining ingredients along with the cornstarch slurry to a saucepan over medium heat. Bring to a boil and keep whisking until it thickens, then remove from the heat to cool.
Bring a pot of water to boil and cook the soba noodles according to the packet, then allow to cool.
Add the salad ingredients to a large bowl and mix through the teriyaki sauce. Enjoy!
Tips
The sauce makes enough for one large salad to feed two people. You can double the sauce and store it in a jar in the fridge. Keep the salad in an airtight container in the fridge for up to three days.
