Sweet potato and soba noodle seaweed salad nourish bowl

Yield: 4 servings


  • 100g soba noodles, cooked and cooled
  • 100g podded edamame, cooked
  • 35g seasoned wakame seaweed salad
  • Vegetable oil, for deep-frying
  • 4 serves McCain Sweet Potato Wedges
  • 200g smoked tofu, sliced
  • Oil, for cooking
  • 1 avocado, seeded, peeled and sliced
  • 6 baby cucumbers, halved lengthways
  • Pickled ginger, to serve
  • Roasted black sesame seeds, to serve
  • Black sesame dressing (Makes about 250ml)
  • 50g roasted black sesame seeds
  • 50g white sesame seeds, toasted
  • 15g brown sugar
  • 40ml rice vinegar
  • 20ml tamari
  • 10ml sesame oil
  • 100g egg-free mayonnaise


  1. For the black sesame dressing, pound the seeds in a mortar with a pestle until crushed. Whisk in the remaining ingredients. Store in an airtight container in the fridge for up to 7 days.
  2. Toss the noodles, edamame and seaweed together, season and set aside.
  3. Preheat the frying oil to 175°C. Deep fry the wedges from frozen. Cook 1/3 basket (approx. 700g) of product for 3 1/4 – 3 3/4 minutes. Shake to remove excess oil. When using smaller amounts reduce cooking time. Do not overcook.
  4. Heat a chargrill or chargrill pan over high heat. Toss the tofu in a little oil and chargrill until well-marked.
  5. Arrange the wedges, noodle salad, avocado, tofu and cucumber in serving bowls. Top with ginger, drizzle with dressing and scatter with seeds.