| | 17-minute soba noodle salad
17-minute soba noodle salad
17-minute soba noodle salad 4.3-5 9
  • Calories: 1921 kj
  • Fat: 20g
  • Carbohydrates: 10g

How to Make:

  1. Cook noodles according to the packet instructions until tender. Drain. Keep warm.
  2. Heat butter and oil in a large non-stick frying pan over medium-low heat until just foaming. Add almonds and garlic and cook, stirring, for 1-2 minutes or until lightly golden. Transfer to a plate.
  3. Add the leek to the pan and cook, stirring, for 3-4 minutes or until softened. Add the zucchini and cook, stirring, for 2-3 minutes. Add the kale and spinach mix and stir until just wilted.
  4. Add noodles, garlic and almonds. Toss to combine. Drizzle with soy sauce. Divide among serving bowls and sprinkle with seed mix.
Time for preparing:
12 min.
Servings:
4

Ingredients:

  • 270g pkt Hakubaku Dried Soba Noodles
  • 30g butter
  • 1 tablespoon olive oil
  • 2 tablespoons flaked almonds
  • 2 garlic cloves, thinly sliced
  • 1 leek, thinly sliced
  • 2 zucchini, cut into noodles using a spiraliser
  • 50g kale leaf and and spinach salad mix
  • 2 tablespoons soy sauce
  • 2 tablespoons seed mix
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