Serves 4
Ingredients
180g dried soba noodles
150g firm tofu, cut into 1cm cubes
2 small carrots, cut into matchsticks
Small handful sugar snap and/or snow peas, sliced thinly
1 Lebanese cucumber, cut into matchsticks
4-5 tbsp dressing, to taste
2 tbsp Dried Wakame
2 tbsp Furikake
Sliced spring onions and coriander leaves to serve
Dressing
1 tbsp tahini
80ml rice vinegar
Juice of ½ lemon
3 tbsp mirin
2 tbsp caster sugar
2 tbsp sesame oil
2 tbsp sake
(Blitz these dressing ingredients together in a processor).
Method
Preheat oven to 180c and lightly coat Dried Wakame with oil. Place on an oven tray and bake for 10 mins (until crispy) and set aside. Cook the soba noodles in boiling water according to instructions on the pack, drain and refresh under cold running water, place in large salad bowl. Combine noodles, vegetables, tofu and 3 tbsp dressing well. Taste for seasoning and add more dressing if desired. Top with herbs, Furikake and roasted Wakame to serve.
Big thanks to Emily Salkeld for this recipe.