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 1 large salad to feed 2 people. You can always double the sauce and keep it in a jar in the fridge.
Keep salad in an airtight container in the fridge for 3 days.
