Soba Noodle Salad with Ginger and Carrot dressing

• 150g dried soba noodles
• 6 plum tomatoes
• 6 stems of broccoli (boiled or steamed)
• 6 sugar snap peas
• 50g red cabbage
• ¼ cup edamame (boiled)
• 1 cup mixed salad leaves
• ½ tbs peanut oil
• 1 medium carrot
• 1 small red onion
• 1cm peeled ginger
• 80ml olive oil
• 50ml soy sauce
• 50ml rice vinegar
• 1tbs mirin
• 1tbs honey

Garnish

• Sesame seeds
• Spring onion
• Chives
• Shiso leaves
• Coriander
• Cress

•  Bring a pot of water to the boil and cook the noodles for 6-8 minutes.
• While the noodles are cooking, add a cup of cold water to the pot 2 or 3 times. This will improve the texture of the noodles.
• Drain the noodles and rinse with cold water to stop them cooking further.
• Mix with oil and place them in a bowl for serving.
• For the dressing, add the carrot, onion, peeled ginger, olive oil, soy sauce, rice vinegar, mirin and honey into a food processer. Liquidise until smooth.
• Slice the tomatoes into bite size pieces, and add these and the salad leaves onto the noodles.
• Pour the dressing over, just before serving.

Plating and Serving

• For garnish, use sesame seeds, thinly sliced spring onions, herbs and cress.