Cha Soba Noodle & Edamame Salad with Cashew Cream

• 2 tbsp plant-based Nuttelex
• 250 g cha soba noodles
• 1 tbsp dried wakame seaweed
• 2 tbsp edamame soybeans, frozen
• 1 bunch asparagus, trimmed and sliced lengthwise
• 2 tbsp sesame seeds, toasted
• 3 eggs
• salt to taste

Cashew Cream (makes 4 cups, you can chill and store for 3 days)

• 375 ml rice milk
• 3 cups cashews
• salt to taste
• nutritional yeast to taste (optional)

Tools

• fry pan
• paper towels
• saucepan (for cooking noodles)

1. Cook noodles in boiling water. Add a dash of cold water, bring to the boil again and repeat this step twice - (this prevents the delicate noodles from splitting and breaking).
2. At the final stage, add the frozen edamame soybeans and seaweed. Drain and refresh all under running water. Pat ingredients dry with paper towel, set aside and keep warm while you prepare the asparagus and the omelette.
3. In a large frypan, heat the Nuttelex until melted, whisk eggs and salt and pour into the pan. Spread evenly and flip or fold the omelette to your liking. Remove from pan, slice and keep warm.
4. Now add the asparagus to the pan and sauté gently until al dente.
5. Transfer all to serving bowls, sprinkle with sesame seeds and serve with the cashew cream on the side.

Cashew Cream

1. Soak cashews in hot water for 15 minutes or until soft. Strain and discard water. Place in a blender with rice milk and blend until smooth. Season to taste, transfer to a serving bowl. NOTE: This flavourful protein-packed, dairy-free cream makes a great alternative to mayonnaise or aioli, and can be used as the base for a creamy pasta sauce, to thicken curries or added to tacos with the addition of your fave spices.