15-Minute Soba Noodle Lunch Bowl
Total Time
15 minutes
Prep Time
0 seconds
Cook Time
15 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 2 servings of noodles
- 3.5 oz frozen peas
- handful of cashews
- 2 small handfuls of mixed seeds
- ½ cucumbers
- 1 avocado
- small handful of mint
- small handful of coriander
- pinch of flaky sea salt
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Preparation
Step 1
Bring a small saucepan of salted water to the boil. Cook the noodles for 4–5 minutes, until al dente, adding the peas for the final minute. Drain and refresh under cold water, until cool to touch.
Step 2
Meanwhile, set a small frying pan over medium–low heat; add the cashews and seeds and cook for 8–10 minutes until golden. Remove from the heat and set aside.
Step 3
To make the dressing, whisk together the tahini, maple syrup, miso, lemon zest and juice, tamari, olive oil and 1 tablespoon of water in a small bowl.
Step 4
In a large bowl, toss together the noodles, peas, toasted nuts and seeds, cucumber, avocado, mint and coriander. Pour over the dressing and season to taste with flaky sea salt. Divide between bowls and drizzle with a little olive oil.
Step 5
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