Grain Free Soba Noodle Salad

This recipe was created by Joni Condos of Opti Cook. Note: OPTIFAST licenses a selection of Opti Cook recipes and does not endorse or hold any further association with Opti Cook or its website content.
 

Ingredients (serves 2)

• 3 zucchinis, peeled and spiralised
• 4 cups water
• 2 tsp stock powder, I used Massel vegan chicken stock
• 3 tbsp gluten-free soy sauce, low salt is possible
• 2 tsp ginger, minced
• 1 tsp rice wine vinegar
• 1 tsp Cooking Sake
• 1 tsp Sesame oil
• 1 tbsp soy sauce, extra

Method

1. Simply bring the stock, soy, ginger, vinegar and sake to the boil. Add the zucchini noodles. Cook for 3 mins, until cooked but still firm.
2. Drain immediately under cold water. Let it run until the noodles are cold.
3. Add the extra soy sauce and sesame oil, mix and cover. Let sit in the fridge for at least half an hour to let the flavour develop.
4. Serve with salad or just a few chopped spring onions.