Products used in this recipe - Rainbow Seaweed Seasoning, Bush Tucker Seaweed Sprinkle
Serves 1
Ingredients
¼ cup frozen edamame beans
½ lebanese cucumber, thinly sliced
100g soba noodle, dried
Rainbow Seaweed Seasoning
Rainbow Seaweed Chilli (optional)
Dressing:
2 tsp Bush Tucker Seaweed Sprinkle
½ tb soy sauce
2 tsp yuzu juice (or lemon juice)
2 tsp sesame oil
2 tsp toasted sesame seeds
2 tsp chopped spring onion (green part only)
Additional components:
Boiled eggs
Cut up vegetables e.g. carrot
Fruits
Steps
- Boil edamame beans in hot water for 3 minutes, drain and let cool.
- Sprinkle a teaspoon of salt on sliced cucumber, mix and let it sit for 10 minutes.
- Cook soba noodles as per instructions on the packet. drain and run under cold water to cool down the noodle, set aside.
- Squeeze and drain excess fluid from cucumber, set aside.
- Mix all dressing ingredients together in a small mixing bowl.
- In a large mixing bowl, add edamame beans, cucumber and soba noodle.
- Pour dressing into the large mixing bowl, toss with all ingredients until well combined.
- Portion out to lunch boxes.
- Sprinkle Rainbow Seaweed Seasoning and Rainbow Seaweed Chilli.
- Serve immediately or keep refrigerated until consumption, enjoy!
Notes
Soba noodles are often sold dried in Asian supermarkets or major supermarkets. Traditionally, it’s made with buckwheat noodles which are gluten free. However, most soba noodles you find in the shops are mostly a mix of wheat and buckwheat flour. In this recipe, we used a green tea soba which is quite fun with the green colour. If you can’t find soba noodles, you can also replace it with somen or udon.
Yuzu is a kind of citrus from Japan. It is very fragrant and makes beautiful salad dressing, sauces and marinade. Fresh yuzu is very hard to find in Australia, but bottled yuzu juice can be found in Asian supermarkets. Alternatively, you can replace yuzu juice with lemon juice or apple cider vinegar for this recipe.