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Not only are we green and delicious, we aim to be the fastest brussels sprout in the East. Right now we are trialing express Delivery for Sydney, and will soon be rolling it out further.
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Nourishing your body is all about wholefoods and lots of colours!
We caught up with @zoealonergan a photography legend who's always got her finger on the pulse when it comes to what's on your plate. This dish is one of her favourites and makes for a great afternoon cooking with her nieces.
We always love seeing what your creations look like, share them with us at Foodies of YFC.
180g dried soba noodles
3 cups raw colourful vegetables (eg. julienned carrots, grated red cabbage, grated zucchini, cherry tomatoes, edamame, sliced capsicum, snow peas)
1/2 cup spring onion (thinly sliced)
3 tbsp soy sauce
3 tbsp lime juice
2 1/2 tbsp sesame oil
1 1/2 tbsp honey
2 cloves garlic (crushed)
1 tsp gated ginger
1 tbsp tahini or peanut butter
salt, to taste
1 tsp black sesame seeds
handful of fresh herbs (eg. mint, basil, coriander)
In a small mixing bowl, whisk dressing ingredients together and set aside.
Bring water to a boil (you do not need to salt the water for cooking soba). Cook the soba noodles according to the package instructions, making sure they are al dente. Rinse the soba noodles under cold running water, drain well and transfer to a large bowl. Add the vegetables and green onion to the bowl. When ready to serve, pour dressing over salad and toss to combine, add salt to taste.
Sprinkle with sesame seeds and picked herbs. Serve chilled or room temperature.
Some things kids will love helping with..
Choose colourful vegetables
Whisk dressing ingredients
Sprinkle sesame seeds
Pick leaves from herbs
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