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Soba Noodles & Greens Salad



  • (serves 2)
  • Salad ingredients:
  • Soba noodles (2 portions)
  • 1 pak choi cabbage
  • 810 green asparagus stems
  • ½ cucumber, sliced in ribbons
  • A handful of sugar snap peas, cut in half lengthways
  • 1 tbsp olive oil
  • Salt & pepper to taste
  • Pomegranate seeds & black sesame seeds for garnish
  • For the dressing:
  • Juice of 1 lemon
  • 2 tbsp olive oil
  • Stevia drops or maple syrup to taste (around 2-3 drops)
  • Salt & pepper


  1. Cook the noodles according to the packet instructions. When cooked, rinse under cold water and set aside.
  2. In the meantime, prepare the dressing by combining lemon juice, olive oil, salt & pepper and enough stevia drops (or maple syrup) to reach the right balance between sweet & sour (I used 2 drops). Mix well and set aside.
  3. Slice the asparagus and pak choi in half lengthways. Heat up 1 tbsp of olive oil in a griddle pan over medium high heat. Add the pak choi and asparagus to the pan (cut side down), season with salt and pepper and sizzle for 2-3 minutes on each side until the vegetables are cooked but still crunchy.
  4. Transfer the cooked vegetables into a big mixing bowl. Add soba noodles, cucumber ribbons, sugar snap peas and the dressing and mix well.
  5. Transfer the salad into serving bowls. Garnish with pomegranate seeds and black sesame seeds just before serving.



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