Serves: 4
Prep time: 35-40 minutes
| Medium Carrots | 2 |
| Broccolini | 1 bunch |
| Snow Peas | 100 g |
| Snow Pea Sprouts | 1 handful |
| Frozen Edamame Beans, Thawed | 1/2 cup |
| Soba Noodles | 270 g |
| Black Sesame Seeds | 1/2 tbsp |
| White Sesame Seeds | 1/2 tbsp |
| Small Red Chilli, Finely Sliced | 1 |
| Asian Sesame, Soy & Ginger Dressing | 4 tbsp |
Method
- Blanch broccolini and snow peas in boiling water for a few minutes until they change to a bright green colour. Drain (keep the boiling water) and allow to cool down.
- Using the same boiling water, blanch the thawed edamame beans for a few minutes until they also change colour to a bright green. Drain and allow to cool down.
- Thinly slice snow peas length-ways.
- Slice broccolini in to thirds and place in a large mixing bowl.
- Using a vegetable Mandoline cutter, slice up the carrots into thin spaghetti size strips and add to the mixing bowl.
- Cook the soba noodles to the packet’s instructions (it is best to slightly under cook), rinse under cold water and drain.
- Transfer the soba noodles to mixing bowl with snow pea sprouts (roughly torn in half), red chilli, white and black sesame seeds and Birch & Waite Asian Sesame, Soy & Ginger Dressing drizzled over the top. Toss to coat evenly.
- Serve in individual bowls or one large platter.
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