Ingredients
- 270g Hakubaku Soba Noodles
- 1 cucumber
- 1 mango
- Bunch of coriander
- Bunch of mint
- 150g beansprouts
- 75g peanuts or cashews, chopped
- Mixed lettuce
- 1 red chilli
- 40g ginger
- 2 tablespoons olive oil
- 1 tablespoon Obento soy sauce
- 1 tablespoon Yeo’s sesame oil
- 2 teaspoons raw sugar
- 1 lime
- Toasted coconut chips
Method
- Cook noodles following instructions on the pack.
- Dice cucumber. Peel and slice mango. Chop coriander and mint.
- Make dressing. Finely chop chilli and place in a small bowl. . Grate ginger before squeezing out the juice and adding it the chilli, discard ginger flesh. Add juice from squeezed lime. Add oils, soy sauce and sugar. Mix until combined.
- Mix the noodles with coriander and mint. . Once combined add the bean shoots and mix gently.
- Shred lettuce onto a large platter. Top with noodles, cucumber and mango. Pour over dressing and sprinkle with nuts and coconut chips.
Product used in recipe
- Hakubaku - Hakubaku Organic Cha Soba
- Obento - Sushi & Sashimi Soy Sauce
- Yeo's - Pure Sesame Oil
