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Asian noodle salad
April '18

This is a fantastic summer recipe full of tasty gut-loving ingredients. Live miso is a awesome probiotic food, papaya contains enzymes and pre-biotic soluble fibres and soba noodles are wholegrain but are made from buckwheat so completely gluten free.


Ingredients – serves 1-2

50g      Soba (buckwheat) noodles

1          Carrot

1/3      Cucumber

¼         Papaya 

1 sheet Wakame

1tbsp   Sesame seed



50g      Fresh coriander

2tbsp   Live miso

½ juice of a lime

1tbsp   Sesame oil



Add the noodles to boiling water, stir to break up and then simmer for 6 mins. Once cooked refresh in cold water. You can pre make and store in cold water overnight.


To put the salad together spiralize or finely chop into batons with a knive the carrot and cucumber. Slice the papaya into strips and seaweed sheet. Drain off the noodles and mix all together in a bowl. 


Place all the ingredient for dressing in a blender and blend together, pour over the salad and toss together. To finish sprinkle with sesame seeds.



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