This is a refreshing cold noodle salad well-balanced with a medley of nutritious vegetables and organic soba, topped with delicious sesame dressing. So easy to make such a healthy dish, this would be perfect for Spring and Summer!
150g Hakubaku organic soba noodles (cooked)
1 carrot (thinly julienned into long strips)
1 lebanese cucumber (thinly julienned into long strips)
½ cup edamame (cooked and remove beans from pod)
½ cup baby spinach
2 stalks spring onions (diagonally thinly sliced)
1 tbsp toasted sesame seeds
* To toast sesame seeds, place in a dry skillet and cook over medium heat, stirring often, until sesame seeds are slightly fragrant for 3 to 4 minutes.
3 tbsp Kewpie roast sesame dressing
2 tbsp Kewpie sesame soy dressing
1 tbsp Yeo’s sesame oil
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