Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 50% off*!

*On Core & Workshops 12 month plans only. Offer ends 23/11/2024. See terms.
Join now
Soba noodle and shredded omelette salad

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.

Notes

Tip: Use scissors to cut nori into shreds. Cut into long strips, then stack and snip into eggs. You could swap for brown rice noodles, if you prefer.

You might like

You might like