200g soba noodles
300g firm tofu, cut into 1cm cubes
1 ½ cups sugar snap peas, roughly chopped
1 cup chopped green beans
2 medium carrots, peeled cut into ribbons with a vegetable peeler
1 red capsicum, sliced
½ cup fresh coriander, chopped
¼ cup sesame seeds, toasted
30mL reduced-salt soy sauce
1 tbsp olive oil
½ lemon, juiced
2 tsps sesame oil
2 tsps honey
2 tsps fresh ginger, grated
1 clove garlic, crushed
To make the dressing, mix all ingredients in a bowl and set aside.
Bring a pot of water to the boil. Cook the soba noodles according to the directions on the packet. Drain and rinse under cool water.
Combine the noodles, sugar snap peas, beans, carrots and capsicum in a large bowl. Pour over the dressing and toss together. Scatter the coriander over the top and finish with the toasted sesame seeds.
Try using rice noodles instead of soba noodles.
2 serves of vegies in each serve of this recipe.