Hoisin Soba Noodle Salad
Ingredients
135 g soba noodles
150 g red pepper, thinly sliced
50 g carrot
250 g red cabbage
85 g edamame, can be frozen
For the dressing
0.25 Tbsp sesame seeds
1 Tbsp sesame oil
1–1.5 garlic cloves, minced
0.5 Tbsp fresh ginger, minced
1 Tbsp hoisin sauce
0.5 Tbsp soy sauce
1 Tbsp seasoned rice wine vinegar
0.25 tsp salt
To finish
sesame seeds, as needed
fresh coriander, as needed
Instructions
STEP 1/9
Boil a pot of water for the noodles.
Prep your vegetables by shredding the carrot and cabbage with the Kenwood MultiPro Go.
Thinly slice the pepper.
STEP 2/9
Cook the edamame according to packet instructions.
Drain and place in large bowl.
STEP 3/9
Add the vegetables to the large bowl.
STEP 4/9
In a small bowl, add sesame seeds, sesame oil, minced garlic, minced ginger, hoisin sauce, soy sauce, rice wine vinegar and salt.
Whisk.
STEP 5/9
Once water is boiling, add noodles and cook for 4 mins (or for time on packet).
STEP 6/9
Drain noodles into a colander and immediately rinse with cold water.
STEP 7/9
Shake off excess water from noodles
Using tongs or your hand, add a clump of noodles, one at a time, to the large bowl with vegetables and mix.
Repeat until all noodles are in the bowl and mixed with the vegetables.
STEP 8/9
Pour dressing over noodles and vegetables and mix well.
Ensure all noodles and vegetables are coated.
STEP 9/9
To serve
Top with sesame seeds and coriander.
Or cover and chill in fridge until ready to serve.
Hoisin Soba Noodle Salad
Ingredients
135 g soba noodles
150 g red pepper, thinly sliced
50 g carrot
250 g red cabbage
85 g edamame, can be frozen
For the dressing
0.25 Tbsp sesame seeds
1 Tbsp sesame oil
1–1.5 garlic cloves, minced
0.5 Tbsp fresh ginger, minced
1 Tbsp hoisin sauce
0.5 Tbsp soy sauce
1 Tbsp seasoned rice wine vinegar
0.25 tsp salt
To finish
sesame seeds, as needed
fresh coriander, as needed
Instructions
STEP 1/9
Boil a pot of water for the noodles.
Prep your vegetables by shredding the carrot and cabbage with the Kenwood MultiPro Go.
Thinly slice the pepper.
STEP 2/9
Cook the edamame according to packet instructions.
Drain and place in large bowl.
STEP 3/9
Add the vegetables to the large bowl.
STEP 4/9
In a small bowl, add sesame seeds, sesame oil, minced garlic, minced ginger, hoisin sauce, soy sauce, rice wine vinegar and salt.
Whisk.
STEP 5/9
Once water is boiling, add noodles and cook for 4 mins (or for time on packet).
STEP 6/9
Drain noodles into a colander and immediately rinse with cold water.
STEP 7/9
Shake off excess water from noodles
Using tongs or your hand, add a clump of noodles, one at a time, to the large bowl with vegetables and mix.
Repeat until all noodles are in the bowl and mixed with the vegetables.
STEP 8/9
Pour dressing over noodles and vegetables and mix well.
Ensure all noodles and vegetables are coated.
STEP 9/9
To serve
Top with sesame seeds and coriander.
Or cover and chill in fridge until ready to serve.