Quick soba noodle salad with vegetables and sprouts

Ingredients for 4 servings:

• 450 g broad beans
• 270 g soba noodles
• 1 bag of soy sprouts
• 1 bunch of coriander leaves
• 1 tbsp sesame seeds
• 2 carrots
• 1 avocado(s)
• 6 tbsp sesame oil
• 4 tbsp rice vinegar
• 2 tbsp soy sauce, light
• 1 tbsp soy sauce, dark

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

vegan

Steam the broad beans until tender but still firm to the bite. Peel the carrots and then slice them into fine, preferably thin strips using a vegetable peeler or a mandolin. Dice the avocado. Mix all the dressing ingredients in a bowl. Finely chop the cilantro. Once the broad beans are ready, briefly blanch the carrot strips and bean sprouts in the remaining water and then drain. Cook the soba noodles in boiling water for 4 minutes, then rinse under running water to prevent them from sticking together. Return them to the pot and stir in the dressing and half of the cilantro. Then mix in the vegetables. Divide the noodle salad among 4 plates and serve garnished with the avocado cubes, the remaining cilantro, and sesame seeds.