Recipe: Soba Noodle Salad
Skin-Loving Soba Salad
Try this delicious skin-friendly recipe next time you have guests over (or keep it all for yourself!)
You’ll need:
250gram packet of tempeh
1 tablespoon of tamari
1 tablespoon of nutritional yeast
1 cup of frozen edamame beans
2 medium-sized carrots, finely sliced
½ a telegraph cucumber, finely sliced
½ a capsicum, finely sliced
½ an avocado, finely sliced
1 handful of fresh coriander
1 packet of soba noodles
Garnish with sesame seeds and fresh lime juice
To make:
Preheat the oven to 180 degrees celcius
Slice the tempeh into slices approximately one centimetre thick.
Cover a baking tray with baking paper. Mix the tamari and nutritional yeast together in a small bowl. Brush the tempeh with the tamari mix. Lay the slices of tempeh on the tray and bake in the oven for 15 minutes.
While the tempeh is cooking, finely slice the carrots, cucumber and capsicum. Once the tempeh is cooked, remove from the oven and let it cool. Bring a large pot of water to a rapid boil. Add the soba noodles and use tongs to spread them out. Cook for approximately two and a half minutes until el dente. Immediately drain the noodles and transfer into a bowl of cold water to stop them cooking further.
Drain the noodles and transfer to a few paper towels to dry.
Slice the avocado and arrange all the components on a serving dish or plate into individual bowls. Drizzle with Bestow Beauty Plus Oil and garnish with sesame seeds and a squeeze of lime juice.
Tahini, Ginger & Sesame Dressing
This dressing is perfect for our Skin-Loving Soba Salad or any salads of your choosing!
You’ll need:
4 tablespoons of hulled tahini
1 tablespoon of tamari
1 tablespoon of rice wine vinegar
1 tablespoon of Bestow Beauty Plus Oil
1 clove of garlic, minced
2 cm of ginger, minced
¼ teaspoon of sesame oil
3 tablespoons of water
2 spring onions, finely chopped
To make:
Mix all the ingredients except spring onions to a bowl to form a runny dressing. Add more water if needed to reach the desired consistency. Add the spring onions and serve over a salad.