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 itΒ 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
Snow peas
Spring onions
Sesame seeds
Soy sauce
Chilli sauce
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.


  1. Cook Soba noodles (4-5mins in boiling water) and chill (run cold water over noodles).
  2. Cook kale (chop up, rinse, cook in a fry pan with a lil bit of lemon oil until wilted).
  3. Chop up all the veggies & mint.
  4. Make the dressing (equal parts soy sauce, chilli sauce with a dash of water + pepper and salt).
  5. Put it all together & sprinkle with sesame seeds.

Easy, healthy and tasty. Enjoy!