SESAME SOBA SALAD

SERVES 4 JARS

FOR THE SALAD

4 1/2 oz. (270 g) uncooked soba noodles, gluten-free if necessary

2 cups (325 g) shelled edamame, steamed

1 cup (65 g) grated carrots

1 1/2 cups (105 g) shredded red cabbage

1 1/2 cups (105 g) shredded white cabbage

2 cups (220 g) snap peas

1/4 cup (20 g) chopped scallions

1/4 cup (10 g) minced fresh cilantro

1 tsp. black sesame seeds

FOR THE SESAME DRESSING

3 tbsp. (45 g) creamy peanut butter

3 tbsp. (45 ml) sesame oil

3 tbsp. (45 g) plain non-dairy yogurt

2 tbsp. (30 ml) unseasoned rice vinegar

1 1/2 tbsp. (25 g) sriracha or similar garlic chili hot sauce

1 tbsp. (15 ml) tamari

NUTRITIONAL VALUES

Calories: 461kcal
Fat: 21g (3.2g S.Fat)
Carbs: 52g
Protein: 21.1g
Sugar: 10.8g
Sodium: 647mg

METHOD

TO MAKE THE SALAD Cook the soba noodles according to package directions until they are al dente. Set aside after rinsing with very cold water. Make the dressing while the noodles are cooking.

TO MAKE THE SESAME DRESSING In a small mixing bowl, combine the peanut butter, sesame oil, non-dairy yoghurt, rice vinegar, sriracha, and tamari. TO ASSEMBLE Divide the dressing among four 24-ounce (710-ml) jars. Then, in that order, divide the edamame, carrots, red cabbage, white cabbage, snap peas, cooked soba noodles, scallions, cilantro, and sesame seeds among the jars.

Refrigerate each jar with a tight-fitting lid. When you're ready to serve, gently shake the jar to coat everything in the dressing, then empty into a bowl. Chill before serving. Salad jars can be stored in the refrigerator for up to a week.

SOBA NOODLE SUMMER ROLLS

SERVES 5 ROLLS

FOR THE ROLLS

5 1/2 oz. (150 g) tofu

1 heaped tbsp. red Thai curry paste

1 tbsp. orange juice

about 2 tbsp. olive oil

sea salt

freshly ground black pepper

1 3/4oz. (50 g) green tea soba noodles

(or regular soba noodles)

1/4 cucumber

1 carrot

small bunch of cilantro

5 spring roll wrappers,

FOR THE DIP

2 level tbsp. crunchy peanut butter

1 tbsp. soy sauce

1 1/2 tbsp. sesame oil

1 tsp. agave syrup

1 tsp. sesame seeds

1 tsp. cilantro leaves

NUTRITIONAL VALUES

Calories: 678kcal
Fat: 52.7g (9g S.Fat)
Carbs: 30.7g
Protein: 22.6g
Sugar: 7.7g
Sodium: 1115mg

METHOD

Tofu should be drained and thoroughly dried with paper towels. Cut the sticks into sticks and place them in a flat dish. In a small mixing bowl, combine the curry paste and orange juice. Pour evenly over the tofu sticks, cover, and place in the fridge for 12 hours to marinate. Allow the tofu to drain completely. In a pan, heat the oil and brown the sticks on all sides over high heat. Drain on paper towels and season with salt and pepper to taste. Allow to cool.

Meanwhile, boil the soba noodles in salted water for 6 minutes, or according to package directions, then drain in a strainer and plunge into cold water to stop the cooking. Drain once more. Peel and cut the cucumber and carrot into fine sticks. Take the cilantro leaves and set them aside.

Soak 1 spring roll wrapper in very warm water for 1–2 minutes in a flat dish. Spread this out on a clean work surface with care. Spread one-fifth of the vegetables in the centre of the sheet, followed by one-fifth of the soba noodles, one-fifth of the tofu sticks, and some cilantro leaves. Fold the rice paper's left and right edges over the filling's ends. Roll the package up from the bottom by pulling the lower edge upward. Repeat with the remaining 4 sheets and filling ingredients.

To make the dip, combine the peanut butter, soy sauce, oil, and agave syrup in a mixing bowl. Toast the sesame seeds in a dry pan, then crush them slightly with a mortar and pestle before stirring the majority of them into the dip. Serve with the remaining sesame seeds and cilantro leaves as garnish. Separately pack the rolls and dip to take with you.