Thursday, 20 September 2012

Soba Noodle Salad with Wrack Seaweed and Purple Sprouting Broccoli

This is a fantastic recipe which is quick to make and can be vegetarian or have meat such as chicken or prawns added if you prefer. Serves 2-3


250g Soba Noodles
250g purple sprouting broccoli
1 tsp Seagreens Salad and Condiment
1 tsp Sesame seeds

For the dressing:

2 tbsp Toasted Sesame Oil
1/2 tsp diced green chilli
1 clove garlic, finely chopped
1/2tsp chopped fresh ginger
2 tbsp Soya Sauce
3 tbsp Rice Vinegar


  1. Cook the soba noodles in boiling water for 3-4 mins, then drain and rinse in cold water.  Add boiling water to the Seagreens Salad and Condiment to rehydrate the seaweed. Leave to stand for 8 mins then sieve. Steam the broccoli until tender, then rinse under cold water.
  2. Combine the broccoli, rehydrated seaweed and cooked noodles in a medium-sized bowl.
  3. Mix the dressing ingredients in a small bowl. Pour it over the salad and toss before serving. Sprinkle with the sesame seeds.
You can buy the Seagreens products in some local health food shops or at 

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