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Soba Noodle Salad

This quick and easy recipe pops with flavours of ginger, sugar snap peas, lemon and seaweed. 


  • 300g soba noodles

  • 100g kale, stalks removed, leaves shredded or torn

  • 150g sugarsnap peas, topped and tailed, halved lengthways

  • 3 carrots, peeled and sliced into ribbons (use a vegetable peeler)

  • 2 spring onions, trimmed and finely chopped

  • 3cm piece of fresh root ginger, peeled and finely sliced

  • 1 tbsp sesame oil

  • 1–2 tsp rice vinegar

  • 1–11/2 tbsp soy sauce

  • Juice of 1/2 lemon

  • 1 sheet of nori seaweed, finely sliced (optional)

  • Sea salt and freshly ground pepper


  • 1.

    Cook the soba noodles according to the packet instructions. When almost cooked, add the kale, sugarsnaps and carrots to the pan to blanch. Drain once the noodles are tender.

  • 2.

    Add all the remaining ingredients to the noodle mixture, season with a little salt and pepper, stir well and serve.

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