Give your packed lunch some serious style with this veggie-friendly soba salad. Not only is it loaded with gorgeous colours, flavours and textures, but it is also a source of protein, low in saturates and ticks off two of your five a day.
- Add the noodles to a large pan of simmering water and cook for 3-4 mins, until al dente. Rinse in cold water in a colander, then drain well.
- Put the dressing ingredients in a bowl and whisk together.
- In another bowl, combine the noodles, vegetables and coriander, and serve with some of the dressing drizzled over. Save any remaining dressing for use in other salads.
Tip: To add protein, consider adding beans and pulses.
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