This week I have another recipe from fellow foodie Jen Pomeroy (www.themodernmess.com).
This Soba Noodle Salad is a family favourite in Jen’s house. The recipe works well year round, and you can use whatever vegetables are seasonally available. It’s super quick to put together, and parts of it can be made in advance for an easy lunch or light dinner.
Now that avocados have returned to an affordable price and don’t cost the earth, they provide a nice contrast to the crisp vegetables. The egg noodles and edamame beans can be subbed for other ingredients like a roast chicken (Jen does a mean Miso Roast Chicken), soft boiled eggs, or other meat, fish or tofu.
Other vegetable options to try are ..... blanched broccoli, asparagus, pal choi, beans, baby spinach, shredded carrot, capsicum, roast eggplant, courgette noodles etc. Test drive your own combinations!