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Soba noodle and shredded omelette salad

Soba noodle and shredded omelette salad

Total Time
25 min
15 min
10 min


Dry soba noodles (100% buckwheat)

180 g, (see tip)


2 medium

Rice wine vinegar

1½ tbs

Sesame oil

1 tbs

Caster sugar

2 tsp

Lebanese cucumber

1 medium, cut into thin matchsticks

Red radish

5 large, cut into thin matchsticks


6 medium

Dried nori seeweed

2 sheet(s), finely chopped (see tip)

Fresh mint

1 tbs, to serve

Oil spray

1 x 3 second spray(s)


  1. Cook noodles in a medium saucepan of boiling water, following packet instructions, until just tender. Drain. Refresh under cold water and drain.
  2. Meanwhile, using a WW spiralizer, cut carrots into long ‘noodles’. Combine vinegar, oil and sugar in a large bowl. Add soba noodles, carrot, cucumber and radish and toss to coat.
  3. Whisk eggs in a large bowl. Stir through nori. Lightly spray a large non-stick frying pan with oil and heat over high heat. Add egg and cook for 30 seconds. Using a spatula, draw edges of omelette into the centre, allowing uncooked egg to run underneath. Continue doing this until omelette is set. Slide onto a clean board and cool. Thinly slice omelette and gently toss through noodle mixture. Serve garnished with mint leaves.


Tip: Use scissors to cut nori into shreds. Cut into long strips, then stack and snip into eggs. You could swap for brown rice noodles, if you prefer.