Ingredients
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2 eggs
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2 bunches broccolini, sliced lengthways
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1 cup (120g) frozen edamame, thawed, podded
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2 tablespoons soy sauce
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1 tablespoon peanut oil
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1 teaspoon wasabi paste
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1 tablespoon mirin
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1 1/2 tablespoons sea salt flakes
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2 teaspoons ginger, very finely chopped
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180g soba noodles, cooked according to packet instructions, drained
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1 avocado, sliced
Method
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1Bring a saucepan of water to the boil over medium heat. Add the eggs and cook for 6 minutes for soft-boiled or until cooked to your liking, then drain. Refresh eggs under cold running water, then peel and set aside.
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2Meanwhile, in a separate pan of boiling water, cook the broccolini for 2 minutes or until just tender. Add the edamame and cook for a further 1 minute or until warmed through. Drain and set aside.
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3To make the dressing, whisk the soy sauce, peanut oil, wasabi and mirin in a bowl until combined. Set aside.
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4To make the ginger salt, place the salt and ginger in a small bowl and rub together with your fingers to combine.
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5Place the soba noodles, broccolini and avocado in a large bowl and drizzle with the wasabi dressing. Cut the eggs into quarters and place on top of noodles. Sprinkle with ginger salt to serve.
Source: taste.com.au
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