Salad
Soba Noodles	g
Carrot
Edamame Beans	g
Spring Onion
Baby Leaf Salad	g
Fresh Herbs (Cilantro, Parsley, Mint)	g
Roasted Peanuts	g
Soy Ginger Dressing
Toasted Sesame Oil	tbsp
Olive Oil	tbsp
Soy Sauce	tbsp
Rice Vinegar	tbsp
Maple Syrup	tbsp
Garlic Clove
Fresh Ginger	cm
Tahini Paste	tbsp

1. Prepare soba noodles in boiling salted water according to package instructions. Then drain well in a sieve and allow to cool.
2. In the meantime, wash the spring onions, pat dry, cut off the roots, peel off the top layer and cut the spring onions into fine rings.
3. Wash the carrots, pat dry, peel with a peeler, cut into oblong slices and then into sticks.
4. Wash the baby leaf salad and shake dry. Wash the herbs, shake dry, pluck leaves from the stem and chop finely.
5. For the dressing, peel the garlic cloves and cut into fine cubes. Peel the ginger and grate with a fine grater. Whisk together, the sesame oil, olive oil, soy sauce, rice vinegar, maple syrup, garlic and fresh ginger and at the end the tahini.
6. Mix the noodles with the spring onions, carrots, edamame beans, baby leaf salad, herbs and add the dressing to the noodles. Stir everything well and garnish with the roasted peanuts.

More recipes on: www.beastfeast.eu