Mango Soba Noodle Salad With Avocado, Edamame, Cashews, Pickled Radish, Toasted Seeds & Crispy Onions

Before you start, take out all the ingredients for this recipe (see 'what’s in your box' section below). Thoroughly wash all fresh vegetables, leaves, salad ingredients and raw grains before cooking or serving.

STEP 1

Boil your kettle, then take out a frying pan and a saucepan. Pour the boiling water from the kettle into the saucepan and place it over a medium heat. Once the water is bubbling, boil the edamame for 2-3 minutes then remove with a slotted spoon (so you can use the same water for the noodles), drain and rinse under cold water. 

Add the soba noodles and cook for 5–6 minutes, or until tender but still al dente. Once cooked, drain the noodles, rinse them under cold water, and set them aside in a colander to drain thoroughly.

STEP 2

Remove the stem from the red chilli. Finely mince half of it and mix it with the mango soba noodle dressing in a small bowl. Thinly slice the rest of the chilli for garnish.

Red chillies can vary in spiciness depending on the season, so always taste a little first to check the spiciness and decide how much you'd like to use. Add the minced chilli gradually to the dressing, tasting as you go, to make sure the heat level is just right for you!

STEP 3

Place your frying pan over a medium heat and dry fry (without oil) the crispy onions, nuts & seeds for 2-3 minutes, tossing occasionally until lightly toasted. 

STEP 4

Peel and destone the avocado and mango. Cut the avocado into 2 cm chunks and slice the mango into thin strips. Roughly chop the coriander.

STEP 5

To serve, divide the soba noodles between serving bowls, then top with the avocado, mango, pickled radish, and edamame. Drizzle over the mango soba noodle dressing and give them a light toss. Sprinkle with the toasted crispy onions, nuts and seeds, then finish with the chopped coriander and red chilli slices. Enjoy!