Broccolini And Soba Noodle Salad With Wasabi Dressing And Ginger Salt


Broccolini and soba noodle salad with wasabi dressing and ginger saltINGREDIENTS
2 eggs
2 bunches broccolini, sliced lengthways
1 cup (120g) frozen edamame, thawed, podded
2 tablespoons soy sauce
1 tablespoon peanut oil
1 teaspoon wasabi paste
1 tablespoon mirin
1 1/2 tablespoons sea salt flakes
2 teaspoons ginger, very finely chopped
180g soba noodles, cooked according to packet instructions, drained
1 avocado, sliced


METHOD
Step 1
Bring 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.
Step 2
Meanwhile, 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.
Step 3
To make the dressing, whisk the soy sauce, peanut oil, wasabi and mirin in a bowl until combined. Set aside.
Step 4
To make the ginger salt, place the salt and ginger in a small bowl and rub together with your fingers to combine.
Step 5
Place 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.