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180g Hakubaku Organic Soba noodles
1 tbsp extra-virgin olive oil
For the gazpacho sauce
1/2 cup tomato juice
1/2 onion, finely chopped
1/2 red capsicum, finely chopped
1 stalk of celery, finely chopped
1/2 baby cucumber, finely chopped
salt and freshly ground black pepper
a few sprigs of flat leaf parsley, finely chopped, for garnish
Recipe By: Hakubaku
Serves 2 adultsIntroduction
Tomato juice to zing the tastebuds with a hint of crunch
Prepare noodles as per the packet direction, drain and rinse. Coat in the olive oil to stop sticking and refrigerate in a colendar over a bowl to drain further while you make the sauce.
For the sauce
Place all ingredients for the sauce in a large bowl and stir to combine.
Put aside two tablespoons of the sauce, and add the noodles to the bowl and mix gently.
Arrange the noodle mixture on two serving plates, top with the reserved sauce and garnish with the chopped parsley.