I generally find lunch so uninspiring.
Sandwiches, wraps and salads quickly become a bore, and there is normally so little time before uni or in our break to get creative that we end up falling into a rut of repetition when it comes to lunches.
Today we had a day off uni, which was a great chance to catch up on study and all the other little things that have fallen by the wayside, and gave me a chance to make something a little different for lunch.
I have had soba noodles sitting in the pantry for months now, with all good intentions of using them for something, but not knowing exactly what. A flick through The Low GI Vegetarian Cookbook left me inspired to make a soba noodle salad, but lacking a few of the ingredients I adapted the recipe to suit.
The combination of the salty noodles, creamy avocado and crunchy snow peas, carrot and cashews made for an exciting and satisfying lunch, perfect to fill a gap in a day full of study.
270g soba noodles (cooked according to packet instructions, drained and rinsed in cold water)
1 tsp sesame oil
1 avocado, diced (squeeze lemon or lime over pieces to prevent browning)
2 spring onion, finely sliced
handful of snow peas, trimmed and sliced
1 carrot, sliced on an angle
1 cucumber, halved and sliced
handful of roasted cashews
Dressing: 1 tsp sesame oil, 1 tblsp soy sauce, 1 tblsp sushi vinegar (the original recipe called for mirin but I didn’t have any), juice of 1 lime, sugar to taste
After cooking the soba noodles according to the packet instructions, rinse with cold water and drain well. Toss with sesame oil.
Cut spring onion, carrot, cucumber and snow peas as described in ingredients list and add to cooked soba noodles.
Mix together dressing ingredients, adjusting to suit your tastes (the juice of one orange would work well with the dressing if you have one available) and add to soba noodles, along with the coriander, tossing to combine.
Serve noodles to plates and top with cut up avocado and cashews.
Serves approx: 4
Photos from: my camera
Recipe adapted from: The Low GI Vegetarian Cookbook