A wonderfully punchy vegan salad. Up the protein by adding diced tofu and edamame beans.
Shop ingredients here
- CourseMain meal
- Prepare15 mins
- Cook5 mins
- Total time20 mins
Bring a large saucepan of water to the boil. Add the soba noodles and simmer for 5 minutes. Drain in a sieve, rinse with cool water, then toss with the sesame oil to prevent sticking. Divide between 2 plates.
Mix all the dressing ingredients with 2-4 tbsp water, stirring until you have a smooth dressing (about the consistency of double cream).
Spoon a little dressing over the noodles; top with the cucumber and avocado. Spoon over the remaining dressing, then scatter with a little shichimi togarashi. Serve with lime wedges, if liked.
Leftovers Shichimi togarashi: This Japanese spice blend contains cayenne pepper, dried orange peel, sesame seeds and ground ginger. It’s brilliant for pepping up noodles, plain rice or boiled eggs.