Broccolini, Edamame and Warm Soba Noodle Salad with Ponzu

Broccolini, Edamame and Warm Soba Noodle Salad with Ponzu

Ready in 20 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, October 29, 2017.
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Be sure to cook your soba noodles for the correct amount of time so they don’t overcook and end up gluggy.

Ingredients

Ponzu

  • Zest and juice of 1 lemon
  • 1 tablespoon soy sauce
  • 1 tablespoon sweet chilli sauce

Broccoli, Edamame and Warm Soba Noodle Salad

  • 2 bundles soba noodles
  • 1 broccoli, cut into florets
  • 1 clove garlic, minced
  • 1 teaspoon finely grated ginger
  • ½ bag frozen, edamame beans, defrosted
  • ½ teaspoon salt
  • ½ cup water
  • ½ bag baby spinach leaves
  • 40g cashew nuts

To Serve

  • 3 spring onions, thinly sliced on an angle *\

Steps

  1. Bring a medium pot of salted water to the boil. Add all ponzu ingredients together in a small bowl, whisk well and set aside.
  2. Place soba noodles in pot of boiling water and cook for 2-3 minutes, until just tender with a slight bite. Drain well and return to pot with a drizzle of oil to prevent sticking. Set aside.
  3. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Add broccoli and cook for 2-3 minutes, until almost tender. Add garlic, ginger and edamame and cook for a further 1 minute. Add salt and water and cook for a further 1-2 minutes, until vegetables are tender.
  4. Remove vegetables from heat and stir through spinach, until wilted. Add ponzu to vegetables, mix well and season to taste.
  5. Carefully toss noodles together with vegetables and cashew nuts, until combined.
  6. To serve, divide broccoli, edamame and warm soba noodle salad between bowls and sprinkle over spring onions.

Nutritional Information

Energy 2172 kj
519 kcal
Protein 23.1g
Carbohydrate 67.4g
Fat 14.9g