Cucumber and Wakame Soba Salad
January 15, 2022
Zesty, umami and refreshing is what you’ll get in this recipe. Pairs perfectly with any type of protein. It’s one of our flavour summer lunches and dinner!
- Prep: 15 mins
- Cook: 10 mins
- Yields: 1 serving
1boil edamame beans in hot water for 3 minutes, drain and let cool
2sprinkle a teaspoon of salt on sliced cucumber, mix and let it sit for 10 minutes
3cook soba noodles as per instructions on the packet. drain and run under cold water to cool down the noodle. Set aside
4squeeze and drain excess fluid from cucumber, set aside
5mix all dressing ingredients together in a small mixing bowl
6in a large mixing bowl, add edamame beans, cucumber and soba noodle
7pour dressing into the large mixing bowl, toss with all ingredients until well combined
8portion out to lunch boxes
9sprinkle Rainbow Seaweed Seasoning and Rainbow Seaweed Chilli
10serve immediately or keep refrigerated until consumption
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.
Categories - Lunch, Japanese, Children friendly, Lunchbox