Ingredients
200g soba noodles (or other noodle of choice - simply follow the instructions on the packet. If you want to make it gluten-free, use buckwheat ones)
300g frozen soya beans (try Birds Eye)
300g sugar-snap peas, sliced in half (a bell pepper also works well)
6 medium-sized carrots, sliced into long strips
25g chopped fresh coriander
40g sesame seeds
For the sauce:
60ml tamari (to make it gluten-free) or soy sauce
2tbsp extra-virgin olive oil
1 small lime, juiced
1tbsp toasted sesame oil
1tbsp agave nectar (find in Holland & Barrett)
1tbsp white miso (it's a nice flavour but omit if you can't find it!)
2tbsp freshly grated ginger
1tsp chilli garlic sauce or Sriracha
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To make the sauce, whisk together the ingredients in a bowl to combine. Set aside.
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Bring two big pots of water to the boil. Meanwhile, toast the sesame seeds in another pan for 4-5mins.
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In one pot of water, cook the soba noodles according to the packet directions, then drain and rise under cold water. In the other pot, cook the frozen soya beans for 5mins, until warmed through. Before draining, toss in half the sugar-snap peas and cook for 20 secs. Drain.
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Combine the noodles, soya beans, sugar-snap peas and carrots in a large serving bowl. Pour in the dressing, toss, then toss in the coriander and sesame seeds. Serve.
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