Soba noodle and shredded omelette salad
Dry soba noodles (100% buckwheat)
180 g, (see tip)
Rice wine vinegar
1 medium, cut into thin matchsticks
5 large, cut into thin matchsticks
Dried nori seeweed
2 sheet(s), finely chopped (see tip)
1 tbs, to serve
1 x 3 second spray(s)
- Cook noodles in a medium saucepan of boiling water, following packet instructions, until just tender. Drain. Refresh under cold water and drain.
- 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.
- 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.