SOBA NOODLE SALAD WITH ROASTED MISO PUMPKIN

This soba noodle salad is so delicious and satisfying. It’s packed with refreshing flavours and nutrients to make you feel amazing such as 29g of protein and 8mg of iron. It also contains 13g of fibre and 12 unique plants, making it a great addition to your week to up your plant diversity. We ideally want to consume at least 30 unique plants each week, the plant diversity helps promote a healthy and diverse gut Microbiome, aka the foundation of good gut health! Eating healthy has never tasted better 😍

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 400 degrees F (200 C)

Step 2

Combine the miso paste, warm water and sesame oil. Brush onto the pumpkin. Cook in the oven for 30 minutes.

Step 3

After 20 minutes, add the broccolini to the oven to allow 10 minutes of cooking time.

Step 4

Cover with boiling water for 5 minutes if using frozen edamame, and drain.

Step 5

Combine the dressing ingredients.

Step 6

In a large bowl, combine the soba noodles, broccolini, edamame, cucumber, scallions, bok choy leaves, and the dressing. Top with pumpkin wedges, pickled ginger, wasabi peas and sesame seeds. Enjoy 🤍

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