My Easter long weekend featured three great food moments.
1. I ate a whole roll of raw cookie dough (that one that oddly comes packaged kinda looking like a dog food roll) and it was delicious.
2. The only thing I did on Sunday (and the only thing I got out of my pyjamas for) was drive 15mins to buy Nordburger. Their mushroom burger is worth it.
3. I made a yummy scrummy Soba noodle salad (which was very healthy and magically cancelled out all the cookie dough and burgers).
In the spirit of full disclosure, I should say I don’t have a whole lot of kitchen skillz. My sister thinks I can’t make toast properly (apparently I don’t leave it in long enough to transition from bread).
My noodle salad was delicious though, so I thought I’d share it.
I stumbled across this recipe cos Japanese Soba noodles were on special at Foodland and I was being stingy. I hadn’t tried soba noodles before – turns out they’re quite filling.
It’s healthy and fresh and it didn’t take me that long to pull together.
My tip: make extra so that you have leftovers for lunch (or midnight snacks).
Japanese Soba noodles
Pepper & salt
Lemon oil (or olive oil and lemon juice)
You can really pop in any veggies & herbs you want. I just used what I had in the fridge.
- Cook Soba noodles (4-5mins in boiling water) and chill (run cold water over noodles).
- Cook kale (chop up, rinse, cook in a fry pan with a lil bit of lemon oil until wilted).
- Chop up all the veggies & mint.
- Make the dressing (equal parts soy sauce, chilli sauce with a dash of water + pepper and salt).
- Put it all together & sprinkle with sesame seeds.
Easy, healthy and tasty. Enjoy!