This recipe is as green as it gets. If you are looking for a booster for lunch, this is the right one. Cook for dinner and pack it for lunch as a salad- it will be equally delicious. In my opinion this is much better than the take out we get around here, as they are usually soggy from soy sauce. Using soba instead of any other pot noodles is a guarantee for quality and you will avoid MSG, sodium and all other nasty E`s from the equation.

Ingredients

For the soba

•  small pack  soba noodles (I used made of brown rice)
• 2 cups frozen organic edamame
• 2 cups snow peas
• 2 cups baby corn
• 1 peeled carrot
• handful fresh coriander
• bunch of bok choy
• cashew nut to serve

For the sauce/dressing

• 1/4 cup soy souce
• 2 tbsp oil
• 1 small lime, juiced
• 1 tsp sesame oil
• 1 tbsp honey/agave
• 2 tbsp freshly grated ginger
• 1 tsp sriracha
• 2 garlic cloves, minced

Preparation

1. Mix the sauce ingredients and set a side
2. Boil the soba as per the instructions and strain the water
3. Saute the veggies for not more than 3-4 minutes, add the soba
4. Turn the heat off and then dress the dish with the sauce
5. Srve with chopped cashew nuts