10-min Soba Noodle Salad
Honestly, it doesn’t get easier than this.
I whipped this up on day 3 of having Covid. Not flexing at all, just proving how easy and effortless this recipe is!
This is the perfect dish to put together for days where you’re short on time, under the weather, or just plain lazy…but still want a balanced and delicious meal.
The cooking is minimal which means the wash-up is minimal too!
I use buckwheat noodles because they’re quick to cook and contain more protein than most other noodle types. For context, then 70g of noodles I used contains 10g of protein.
P.S. I cooked my eggs into an omelette, but you can simply boil them to your liking. After boiling the noodles and edamame, remove them from the pot of water (instead of pouring it out) and boil the eggs in the same water. Et voila, even lesser washing up for you!
THE RECIPE
SERVES 1
Ingredients
70g (dry weight) soba noodles
1 can of tuna (I like this one from Ayam Brand), drained
2 eggs, beaten
½ tbsp cooking oil
1 handful frozen edamame
2 tbsp kimchi
1 tsp soy sauce
1 tsp sesame oil
1 tsp lime juice
1 spring onion, sliced
1 tsp black and white toasted sesame seeds
Directions
Add the noodles into a boiling pot of water, and cook for 4.5 minutes. 2 minutes before it’s done, add in the frozen edamame and continue boiling for the remaining time.
Meanwhile, cook the eggs in a small pan heated with cooking oil. I like to make a silky omelette, but you do you!
Once everything is done, assemble the noodles, edamame, kimchi, tuna in a bowl, and season with the soy sauce, sesame oil, and lime juice.
Garnish with some spring onion and sesame seeds, and dig in!
Notes
This dish is great when enjoyed chilled, so feel free to make a bowl of it to enjoy across time.
Nutrition
Coming soon!