Servings
4
Prep time
Cook time
Recipe
Ingredients
- 250g buckwheat soba noodles (gluten-free)
- 250g buckwheat soba noodles (gluten-free)
- 1 cup finely shredded red cabbage
- Handful sugar snap peas
- 1 avocado, sliced
- Handful fresh mint or coriander
- 1 lime
- 1 tsp black sesame seeds
- ΒΌ cup tahini
- 1 tbsp white miso
- 1 tbsp raw honey or pure maple syrup
- 1 tbsp tamari or coconut aminos
- Juice 1 lemon
- 4 tbsp water
- Pinch chilli flakes
Method
- Cook noodles as per packet instructions.
- Combine all dressing ingredients together in a small bowl, adding 1 tbsp of water at a time until you get a desired thickness.
- Toss carrot and cabbage through the cooked noodles. Drizzle in dressing and gently toss.
- Divide noodles into 4 bowls and top with lightly steamed sugar snap peas, mint, avocado and sesame seeds.
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