Soba Noodles with Sesame and Ponzu


200g cold soba noodles

1 tbsp Roasted Sesame Dressing

1 tbsp Lemon Myrtle & Yuzu Ponzu

5 Fresh mint leaves, chopped

50g Edamame, podded

Sesame oil, for drizzling

Umami Broth, for serving


Cook soba noodles according to package instructions and add the podded edamame for the last 2 minutes of cooking. Strain and rinse under cold water until cooled completely.

Add the Sesame Dressing, Ponzu, soba mixture and half the chopped mint to a mixing bowl. Mix thoroughly, and adjust seasoning to your liking.

Plate up and garnish with remaining mint leaves and a splash of sesame oil.

Best served with our Umami Broth.