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Asian winter noodle salad

Name: Asian winter noodle salad
Ingredients: 250 g Soba noodles (Main); 1 Carrot, grated; 1 Tbsp Olive oil; 1 Tbsp Soy sauce; 1 cup Mushroom, sliced (Main); 1 head Broccoli, a small one, cut into florets (Main); ¼ Red cabbages, finely sliced (Main); ½ cup Bean sprouts, crunchy (Main); 1 small bunch Fresh coriander; 1 tsp Ginger, finely grated; 1 Lime, juiced and zested; 1 clove Garlic, crushed; 1 Tbsp Sesame oil; 1 Tbsp Soy sauce; 1 Tbsp Rice wine vinegar; 1 pinch Salt

Doug Sherring

Delaney Mes

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250 g	Soba noodles (Main)
1	Carrot, grated
1 Tbsp	Olive oil
1 Tbsp	Soy sauce
1 cup	Mushroom, sliced (Main)
1 head	Broccoli, a small one, cut into florets (Main)
¼	Red cabbages, finely sliced (Main)
½ cup	Bean sprouts, crunchy (Main)
1 small bunch	Fresh coriander

1 tsp	Ginger, finely grated
1	Lime, juiced and zested
1 clove	Garlic, crushed
1 Tbsp	Sesame oil
1 Tbsp	Soy sauce
1 Tbsp	Rice wine vinegar
1 pinch	Salt

For the dressing, whisk all ingredients in a bowl and taste and adjust as necessary.
For the salad: Cook the soba noodles according to packet instructions. In a frying pan, heat a drizzle of oil and then add the mushrooms and broccoli. Add a splash of soy sauce and cook until the mushrooms are soft and the broccoli still has a little crunch.
In a bowl, add the drained noodles and the vegetables with the coriander. Add the dressing, gently combine, and serve warm. Great with fish, chicken or strips of beef.