Soba noodle and shredded omelette salad
7
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Dry soba noodles (100% buckwheat)
180 g, (see tip)
Carrot(s)
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
Egg(s)
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)
Instructions
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.
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