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  2. Recipes
  3. Hoisin Soba Noodle Salad

Hoisin Soba Noodle Salad

Ȑ
Difficulty
Medium
ȑ
Time
15 min
&
Author
Sally O’Neil
lorem ipsum

Ingredients

Servings: 4
Makes: 4
For the noodle salad
135 g soba noodles
150 g red pepper, thinly sliced
50 g carrot
250 g red cabbage
85 g edamame, can be frozen

For the dressing
0.25 Tbsp sesame seeds
1 Tbsp sesame oil
1–1.5  garlic cloves, minced
0.5 Tbsp fresh ginger, minced
1 Tbsp hoisin sauce
0.5 Tbsp soy sauce
1 Tbsp seasoned rice wine vinegar
0.25 tsp salt

To finish
  sesame seeds, as needed
  fresh coriander, as needed


Instructions

STEP 1/9

Boil a pot of water for the noodles.

Prep your vegetables by shredding the carrot and cabbage with the Kenwood MultiPro Go.

Thinly slice the pepper.

STEP 2/9

Cook the edamame according to packet instructions.

Drain and place in large bowl.

STEP 3/9

Add the vegetables to the large bowl.

STEP 4/9

In a small bowl, add sesame seeds, sesame oil, minced garlic, minced ginger, hoisin sauce, soy sauce, rice wine vinegar and salt. 
Whisk.

STEP 5/9

Once water is boiling, add noodles and cook for 4 mins (or for time on packet).

STEP 6/9

Drain noodles into a colander and immediately rinse with cold water.

STEP 7/9

Shake off excess water from noodles

Using tongs or your hand, add a clump of noodles, one at a time, to the large bowl with vegetables and mix.

Repeat until all noodles are in the bowl and mixed with the vegetables.

STEP 8/9

Pour dressing over noodles and vegetables and mix well.

Ensure all noodles and vegetables are coated.

STEP 9/9

To serve

Top with sesame seeds and coriander.

Or cover and chill in fridge until ready to serve.

  1. Back to homepage
  2. Recipes
  3. Hoisin Soba Noodle Salad

Hoisin Soba Noodle Salad

Ȑ
Difficulty
Medium
ȑ
Time
15 min
&
Author
Sally O’Neil
lorem ipsum
Servings:4
Makes:4

Ingredients

For the noodle salad
135 g soba noodles
150 g red pepper, thinly sliced
50 g carrot
250 g red cabbage
85 g edamame, can be frozen

For the dressing
0.25 Tbsp sesame seeds
1 Tbsp sesame oil
1–1.5  garlic cloves, minced
0.5 Tbsp fresh ginger, minced
1 Tbsp hoisin sauce
0.5 Tbsp soy sauce
1 Tbsp seasoned rice wine vinegar
0.25 tsp salt

To finish
  sesame seeds, as needed
  fresh coriander, as needed

Instructions

STEP 1/9

Boil a pot of water for the noodles.

Prep your vegetables by shredding the carrot and cabbage with the Kenwood MultiPro Go.

Thinly slice the pepper.

STEP 2/9

Cook the edamame according to packet instructions.

Drain and place in large bowl.

STEP 3/9

Add the vegetables to the large bowl.

STEP 4/9

In a small bowl, add sesame seeds, sesame oil, minced garlic, minced ginger, hoisin sauce, soy sauce, rice wine vinegar and salt. 
Whisk.

STEP 5/9

Once water is boiling, add noodles and cook for 4 mins (or for time on packet).

STEP 6/9

Drain noodles into a colander and immediately rinse with cold water.

STEP 7/9

Shake off excess water from noodles

Using tongs or your hand, add a clump of noodles, one at a time, to the large bowl with vegetables and mix.

Repeat until all noodles are in the bowl and mixed with the vegetables.

STEP 8/9

Pour dressing over noodles and vegetables and mix well.

Ensure all noodles and vegetables are coated.

STEP 9/9

To serve

Top with sesame seeds and coriander.

Or cover and chill in fridge until ready to serve.

Notes