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Green Soba Bowl

April 18, 2016

Green Soba Bowl

Although this may not be the most authentic way of eating soba noodles, it’s recently become my go-to lunch because it’s so quick and easy to make but also very nutritious. It’s also vegan and grain-free and makes a delicious and energising midday meal.

The creamy avocado, nutty edamame and refreshing cucumber pair well with the soba noodles and the tangy dressing gives it a perfect umami finish!

Serves 2

Ingredients 

For the dressing:

Method

  1. Boil the soba noodles according to instructions on packet, drain and rinse with cold water to prevent the starch sticking them together
  2. Bring some water to the boil, cook the edamame according to instructions on the packet and drain
  3. Either put the cucumber through a spiralizer, grate it or chop it into fine matchsticks
  4. To serve, lay the soba noodles on the bottom of bowls and top with the avocado, edamame and cucumber
  5. Sprinkle over the sesame seeds and spring onions
  6. In a separate bowl, mix together the ingredients for the dressing and pour over

Chef


Rhian WilliamsRhian Williams

Half-Japanese half-British Cambridge student, food blogger and aspiring journalist. She creates healthy Japanese cuisine-inspired recipes using ingredients that are easily available in the West, which are always dairy-free, and often vegan/gluten-free.

www.rhiansrecipes.com





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