Soba Noodle Salad:
170g soba noodles
1 cup carrots, shredded
1 cup green beans, sliced lengthways
1 cup red capsicum, thinly sliced 1 cup continental cucumber, thinly sliced, seeds removed
1/2 cup sugar snap peas, cut in half diagonally
1/2 cup red cabbage, thinly sliced 1/4 cup spring onions, thinly sliced
2 tsps sesame seeds, toasted 1/3 cup fresh coriander
black pepper freshly cracked, as needed

Soy Dressing:
2 tbsp soy sauce
2 tbsp rice wine vinegar
¼ cup orange juice 1 tbsp lime juice zest of 1 lime
1/2 tsp sugar
1 1/2 tsp sriracha
1 clove garlic, minced 1 tbsp sesame oil
3 tbsp grape seed oil or olive oil

1. Fill a large pot with water and bring to a boil.

2. Cook the soba noodles according to the manufacturer’s instructions, about 4 minutes. Drain and transfer noodles immediately into an ice bath to stop the cooking process. Drain the cooled noodles and lightly dry on a paper towel.

3. In a large bowl, combine soba noodles and all of the cut vegetables and set aside.

4. In a medium sized bowl, whisk together all of the soy dressing ingredients except for the sesame oil and grapeseed oil.

5. Gradually add the sesame oil whilst whisking and then slowly add the grapeseed oil and whisk until combined into an emulsified dressing.

6. Pour dressing over the soba salad and add sesame seeds and coriander, toss to combine and serve.