Korean buckwheat noodles

with Asian pear and tofu

JUST VEGAN! | Spicy (medium), Adventurous, Great for leftovers, Quick & easy

This spicy Korean-inspired noodle salad, using organic soba noodles, is a great combination of textures and flavours. The portions are generous so you can save some for lunch the next day!

Make this dish within 5 days of receiving your meal kit
Hands-on: 15-20 minutes
Ready in: 15-20 minutes
Cooking equipment: medium pot
No preparations steps required before you start cooking
Pantry items needed: Sriracha for serving (optional)
Serves: 2 or 4

Nutritional information

	Per 649g serve	Per 100g
Energy	2860kJ (683Cal)	440kJ (105Cal)
Protein	20.4g	3.1g
Fat, total	31.4g	4.8g
– Saturated	2.6g	0.4g
Carbohydrate	106g	16.4g
– Sugars	42.8g	6.6g
Sodium	1480mg	229mg

* Nutritional information is based on averages.

Allergens and ingredients

Allergens: contains cereals containing gluten, soybeans, sesame seeds, sulphites.

May contain traces of other allergens.

For full details of allergen and ingredient information,

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Eat your way to healthy!

Tofu is a good source of protein and contains all nine essential amino acids your body needs. Surprisingly, it provides more protein per calorie than beef. It is also a source of iron, manganese, potassium, calcium, selenium, phosphorous, magnesium, copper, zinc and vitamin B1.

Tofu has been linked to health benefits such as better heart health, lower levels of ‘bad’ cholesterol, better bone health, lower risk of colorectal and prostate cancer, better skin and better memory and brain health.