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!
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.