1 large bag Soba noodles (green tea noodles)
1 large spring onion, sliced finely on the diagonal
2 pieces pickled ginger, diced finely
1 Lebanese cucumber, peeled and diced
1 medium red pepper, finely sliced
1 medium block firm tofu, finely sliced
1 medium carrot, sliced very finely
1 small or 1/2 a medium grapefruit, pomelo or orange zested and slices finely
1 bok choy, sliced and blanched
juice of 1 lime
1/4 cup soy sauce
1/4 cup rice vinegar
1/4 cup grated palm sugar
Boil noodles until cooked. Rinse under cold water until cooled.
Mix noodles, vegetables, tofu, grapefruit and ginger until combined.
To make dressing, combine all ingredients. Pour dressing over salad. Garnish with some chopped coriander.
You could add some chili if you want, but I love this the way it is!
Serve in a salad bowl with salad servers.