< JAPANESE HEATHY SOBA NOODLE SALAD/ そばサラダ>
＜Yield> 1 serving
<Prep time> 8 mins
<Cook time> 7 mins
150g dried soba noodle
½ cup any leafy greens
4 cherry tomatoes
¼ cup italian basil/ shiso basil, shredded
80g canned tuna
2 tbsp vegan mayo
1 ½ tsp shoyukoji/ soy sauce
1 tbsp any neutral oil
1 tsp lemon juice
1; Cook soba noodles according to the package instructions. Rinse and drain the water.
2; Shred basil and leafy greens. Cut cherry tomatoes in half. Dice avocado into small pieces.
3; In a bowl, mix vegan mayo, shoyu koji OR soy sauce, canned tuna and neutral oil. Add cooked soba and all other ingredients( Step2), then toss everything together. Splash some lemon juice if it’s needed.
<Miwa’s tips> ※Watch more on YouTube!
1; Use any topping you have on hand.
2; Adjust the taste by adding more soy sauce if it’s needed.
3; Feel free to use a store-bought vegan mayo OR regular mayo but keep in mind that store-bought ones might contain more sodium than my homemade vegan mayo. Adjust the taste by adding less soy sauce or add more vegetables!^^
Keep all the components separately in an air-tight container in the fridge for 3 days.
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