Serves 4 

180g Hakubaku organic soba noodles
Half a bunch of radishes
1 carrot
1/4 small red cabbage
1/2 red capsicum
1 cup snow peas
handful of watercress
2 tbsp black sesame seeds

1/3 cup water
1/3 cup peanut butter
1 tbsp Lee Kum Kee soy sauce
1 tbsp maple syrup
2 tsp Obento rice wine vinegar
2 tsp Yeo’s pure sesame oil
2 tsp freshly grated ginger


Cook soba noodles in rapidly boiling water for 4 minutes, refresh under cold water, and set aside.

Whiz the dressing ingredients together in blender.

Finely chop the cabbage, capsicum, snow peas and radishes. Julienne the carrot using a julienne peeler.

Combine the chopped vegetables and noodles in a bowl and stir to combine. Add your desired amount of dressing, divide among four small bowls and sprinkle over sesame seeds and watercress sprigs.

Recipe by Melanie Katz. Mel is a Melbourne based food stylist and photographer, recipe developer, content creator and mama to daughter Eva.  @melaniekatz_

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