Soba Spinach Leek Salad

Japanese buckwheat noodles with steamed leeks and baby spinach dressed with a hint of wasabi.

INGREDIENTS

• 170 g dry soba (Japanese buckwheat noodles)
• 1 leek
• 1 cup baby spinach
• ½ cup sprouts
• 4 tablespoons Wafu^® Wasabi Edamame Japanese Dressing
• 1 teaspoon soya sauce
• White sesame seeds, for garnish

DIRECTIONS

1. In a large pot, bring salted water to a boil over medium high heat.
2. Add noodles and cook according to package instructions. Soba should be tender but firm.
3. Drain soba in a colander and rinse under cold water.
4. Slice leek into 2½ cm thick rounds and place in a steamer basket.
5. Fill a large pot with 1 inch of water. Bring water to a light boil. Place the steamer into the pot and cover. Steam for approximately 8 minutes or until tender. Remove leeks from steamer and set aside.
6. In a large bowl, combine soba, leek, baby spinach and sprouts. (The baby spinach will wilt slightly due to the warmth of the leeks.)
7. In a small bowl, prepare the sauce by mixing the WAFU^® Wasabi Edamame Japanese Dressing and the soya sauce.
8. Place the salad on individual plates, sprinkle with sesame seeds and serve with the sauce.

SERVES: 4
PREP TIME: 20 minutes
COOKING TIME: 20 minutes