It’s definitely warm enough where I am for salads as meals, and this one is delicious, simple and filling.
I love how soba noodles hold their shape without being hard or too chewy, and they are soft without being goopy. They carry the dressing well (as do the broccoli florets), and the corn gives little pops of sweetness I really enjoy. What makes it for me, though, is the coriander and mint – it’s just such a wonderful combination. The picture above doesn’t show it as I was worried it would look too wilty to be appetising, but never fear – it was added very quickly!
I won’t give exact measurements of things, as it depends on how many you’re feeding.
soba noodles, cooked according to packet directions
broccoli florets, steamed til crisp-tender
cherry tomatoes, halved
red onion, sliced thinly
cucumber, halved and sliced thinly
Juice of 1 lime
2 tbs grated palm sugar or brown sugar
2 tbs light soy sauce
1 chilli, minced
1 clove garlic, minced
1. Mix veggies and soba noodles.
2. For dressing, whisk all together. Ensure you taste for balance of flavours – I find I’m always putting in extra sugar but it depends on your limes and how your palate prefers this kind of sauce.
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