This soba noodles salad is a complete meal when packed with vegetables and seaweed.
2 tbsp Pacific Harvest Chilli Furikake
¼cup olive oil
1 tbsp finely chopped peeled ginger
1 tbsp finely chopped garlic
250g Soba noodles
3 green onions thinly sliced
½ cup of steamed broad beans or Soya beans (edamame)
2 small bok choy heads, cut finely
½ cup fresh mushrooms, thinly sliced
1/3 cup water
1/4 cup olive oil
1/3 cup soya sauce
1 tbsp packed brown sugar
Few drops of Tabasco sauce
For the dressing, mix all dressing ingredients until sugar is dissolved. Set aside.
Heat the oil in a pan on medium-high and sauté garlic & ginger until fragrant (about 30 sec).
Add mushrooms and continue cooking until tender & golden (about 5 min). Add bok choy and most of the green onion and cook al dente.
Turn heat off and add dressing, stir.
Warm/cook the beans and discard the pod or thick skin.
Cook soba noodles in boiling salt water according to packet instructions. Drain in a colander & rinse under cool water to stop cooking, drain well. Transfer to a large bowl and toss with Furikake, vegetable mixture and beans. Divide noodles into 20 equal size portions.
Twirl each noodle portion around a fork to make a nest. Transfer to spoons and served sprinkled with reserved green onions.