Soba Noodle Salad

Soba Noodle Salad

2 people
Prep Time
10 minutes
Cooking Time
20 minutes

This is the perfect hybrid of noodle and salads. We have chosen soba noodles this this as they are fantastic noodle to enjoy cold. This salad is a wonderful option for the summer months, it will satisfy without leaving you feeling overly heavy or lethargic.

150 g soba noodles
250 g firm tofu
1 bunch broccolini
1 bunch green beans
1 bunch asparagas
2 gloves garlic
1 thumb ginger
2 tsp Pureharvest Organic Tamari,
2 tsp coconut aminos
2 tsp rice wine vinegar
2 tsp Pureharvest Rice Malt Syrup

Firstly cook the soba noodles per instructions and set aside (to ensure they don’t stick together, cover in cold water once cooked).

Next up cut the tofu into cubes. Put about a table spoon of oil into a heavy based fry pan on medium to high heat. Cook the tofu until golden brown, about 4 minutes each side. Remove the tofu from the saucepan and set aside.

Return the pan to the stove and add the broccolini. Cook broccolini for about 2 minutes before adding the green beens. Cook for a further 1-2 minutes. Then add the asparagus and cook for a final 2 minutes.

Remove from the heat and add to the drained noodles. Add the tofu and toss until everything is evenly distributed. Divide into two bowls and enjoy.


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