Japanese · Lunch
Cold Buckwheat Noodles (GLP-1)
Chilled soba noodles tossed with edamame, tofu and cucumber in a light soy-sesame dressing, finished with scallion and nori. Buckwheat noodles keep this refreshing bowl gluten-light and protein-forward, with tofu and edamame supplying dense plant protein and fibre in a portion sized for easy digestion, minus refined sugar.
$4
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
418Calories
40.2gProtein
13.9gFat
40.8gCarbs
4.4gSugar
9.2gFiber
1650mgSodium
0mgChol
2.3gSat Fat
720mgPotassium
220mgCalcium
4.8mgIron
0mcgVitamin B12
8mgVitamin C
vegetarian
gluten-free-adaptable
protein-rich
low-calorie
high-fiber
glp-1
Instructions
1
Prep
Press tofu between paper towels for 10 minutes. Slice cucumber and scallion. Grate ginger. Tear nori into strips.
2
Boil
Cook soba noodles in boiling water over high heat for 4-5 minutes until just tender with no raw flour taste. Drain and rinse under cold water until cool.
3
Whisk
Combine soy sauce, rice vinegar, sesame oil and grated ginger in a small bowl, whisking until glossy.
4
Toss and plate
Add noodles, tofu, edamame and cucumber to dressing and toss gently until coated. Transfer to bowl and scatter scallion, nori and sesame seeds on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6.8 oz240g firm tofu
- 3.2 oz3.2 oz dry, cooked to 4.6 oz (130g cooked) soba noodles
- 7 oz200g edamame, cooked
- 120g120g cucumber
- 4 tbsp4 tbsp soy sauce
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sesame oil
- 22 scallion
- 11 sheet nori (2g)
- 2 tsp2 tsp sesame seeds, toasted
- 1 tsp1 tsp fresh ginger
