Saucy Superfood Noodle Salad

I created this bespoke recipe for Corner Shop. It's an excellent lunch or dinner recipe, also good for a picnic as it holds well out of the fridge. I love adding Saucy to healthy veggie-packed salads to give a boost of extra depth and flavour. Healthy has always got to taste good, right?

Serves 4 people | Prep Time: 15 mins | Cook Time: 7 mins | Total Time: 22 mins

INGREDIENTS

200g soba noodles, gluten-free
25g toasted sesame seeds
70g red cabbage, thinly sliced on a mandoline
120g white cabbage, thinly sliced on a mandoline
20g bunch coriander, roughly chopped, plus leaves for garnish
1 medium carrot (120g), peeled into ribbons with a peeler
140g edamame
70g blanched mangetout, roughly chopped into chunky pieces
50g baby spinach

Dressing:
35g toasted sesame oil
1/2 tbsp white miso paste
3 tbsp rice vinegar
5 tbsp tamari
1.5 tbsp maple syrup
Juice of 1.5 small limes, plus zest of 2 limes
3-4 tbsp Chilli Sambal

METHOD:

1. Cook the soba noodles according to packet instructions. Run under cold water and drain.

2. Add the noodles to a large bowl along with both cabbages, chopped coriander, carrot ribbons, edamame, mangetout and spinach.

3. Lightly toast the sesame seeds in a large frying pan until golden. Leave to cool a little before adding three quarters into the bowl.

4. Add everything for the dressing into a bowl and whisk together. Add 2 tbsp Chilli Sambal, taste, and add more if desired. Whisk until properly combined and pour over the salad.

5. Toss well so everything is evenly coated. Serve on a large platter with the leftover sesame seeds, coriander leaves and a spoon more Chilli Sambal. Keeps well in the fridge for 2 days.