Asian Vegetable and Soba Noodle Salad with Birch & Waite Asian Sesame Soy & Ginger Dressing

Serves: 4
Prep time: 35-40 minutes

Medium Carrots2
Broccolini1 bunch
Snow Peas100 g
Snow Pea Sprouts1 handful
Frozen Edamame Beans, Thawed1/2 cup
Soba Noodles270 g
Black Sesame Seeds1/2 tbsp
White Sesame Seeds1/2 tbsp
Small Red Chilli, Finely Sliced1
Asian Sesame, Soy & Ginger Dressing4 tbsp


  1. 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.
  2. 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.
  3. Thinly slice snow peas length-ways.
  4. Slice broccolini in to thirds and place in a large mixing bowl.
  5. Using a vegetable Mandoline cutter, slice up the carrots into thin spaghetti size strips and add to the mixing bowl.
  6. Cook the soba noodles to the packet’s instructions (it is best to slightly under cook), rinse under cold water and drain.
  7. 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.
  8. Serve in individual bowls or one large platter.

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