01 Sep

Bean and Carrot Soba Noodles

This tasty Asian-inspired dish is full of flavour, fresh seasonal produce and nutritional goodness. In Ayurvedic medicine, ginger is known as a ‘natural medicine chest’ because of its time-tested digestion-friendly properties, as well as its ability to improve the absorption of essential nutrients in the body. So knock yourself out with this no fuss, super tasty mid-week winner.

Prep Time10 minsCook Time10 minsTotal Time20 mins
Yields1 Serving
Ingredients
 450 g Soba noodles
 2 cups Cooked and chilled beans (or a mix of fresh green peas and edamame beans optional)
 2 Large carrots finely sliced julienne/ribbon peeled
 ½ cup Chopped fresh coriander
 2 tbsp Sesame seeds
Ginger-sesame sauce:
 4 tbsp Tamari
 1 Small lime, juiced (1 tbsp. lime juice)
 2 tbsp Maple syrup
 2 tsp Freshly grated ginger
 1 tsp Chili garlic sauce or sriracha* (Optional)
1

To make the sauce put all ingredients in a blender and blend until smooth. Set aside.

2

Bring a big pot of water to a boil.

3

Pour the sesame seeds into a small pan. Toast for about 4 to 5 minutes over medium-low heat, shaking the pan frequently to prevent burning, until the seeds are turning golden and starting to make popping noises.

4

Once the pot of water is boiling cook the soba noodles just until al dente, according to package directions (probably about 5 minutes), then drain and briefly rinse under cool water.

5

Combine the soba noodles, peas and carrots in a large serving bowl. Pour in the dressing and toss with salad servers. Toss in the chopped cilantro and toasted sesame seeds.

6

Serve or heat through for a hot dish.

Ingredients

Ingredients
 450 g Soba noodles
 2 cups Cooked and chilled beans (or a mix of fresh green peas and edamame beans optional)
 2 Large carrots finely sliced julienne/ribbon peeled
 ½ cup Chopped fresh coriander
 2 tbsp Sesame seeds
Ginger-sesame sauce:
 4 tbsp Tamari
 1 Small lime, juiced (1 tbsp. lime juice)
 2 tbsp Maple syrup
 2 tsp Freshly grated ginger
 1 tsp Chili garlic sauce or sriracha* (Optional)

Directions

1

To make the sauce put all ingredients in a blender and blend until smooth. Set aside.

2

Bring a big pot of water to a boil.

3

Pour the sesame seeds into a small pan. Toast for about 4 to 5 minutes over medium-low heat, shaking the pan frequently to prevent burning, until the seeds are turning golden and starting to make popping noises.

4

Once the pot of water is boiling cook the soba noodles just until al dente, according to package directions (probably about 5 minutes), then drain and briefly rinse under cool water.

5

Combine the soba noodles, peas and carrots in a large serving bowl. Pour in the dressing and toss with salad servers. Toss in the chopped cilantro and toasted sesame seeds.

6

Serve or heat through for a hot dish.

Bean and Carrot Soba Noodles


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