Name: Green tea noodle salad
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 200 gram green tea soba noodles, cut in half; 1 tablespoon dried seaweed (wakame); 2 teaspoon vegetable oil; 4 (260g) bacon slices, sliced thinly; 70 gram baby spinach leaves; 150 gram cherry tomatoes, halved; 1 (250g) avocado, cut into small cubes; Dressing; 2 tablespoon japanese soy sauce; 1 tablespoon white sesame seeds, toasted; 1/4 cup (60ml) rice vinegar; 1 1/2 tablespoon mirin; 2 1/2 teaspoon sesame oil; 2 clove garlic, crushed; 1 teaspoon caster (superfine) sugar; 1 centimetre (½-inch) piece fresh ginger (5g), grated

Ingredients

200 gram green tea soba noodles, cut in half

1 tablespoon dried seaweed (wakame)

2 teaspoon vegetable oil

4 (260g) bacon slices, sliced thinly

70 gram baby spinach leaves

150 gram cherry tomatoes, halved

1 (250g) avocado, cut into small cubes

Dressing

2 tablespoon japanese soy sauce

1 tablespoon white sesame seeds, toasted

1/4 cup (60ml) rice vinegar

1 1/2 tablespoon mirin

2 1/2 teaspoon sesame oil

2 clove garlic, crushed

1 teaspoon caster (superfine) sugar

1 centimetre (½-inch) piece fresh ginger (5g), grated

Method

1.Cook noodles in large saucepan of boiling water until tender, drain. Rinse under cold water, drain.

2.Place seaweed in small bowl, cover with cold water, stand 5 minutes.; drain.

3.Make dressing. Combine ingredients in medium bowl.

4.Heat oil in large frying pan, cook bacon 5 minutes or until crispy. Drain on absorbent paper.

5.Place noodles and two-thirds of the dressing in large bowl, toss gently to coat. Fold through seaweed, bacon, spinach, tomatoes and avocado. Drizzle with remaining dressing, sprinkle with extra sesame seeds, if you like.

Green tea soba noodles are made with buckwheat flour and finely ground green tea, which look great when combined with bright, fresh vegetables.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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