Tossed with vibrant greens and coated in a luscious miso and tahini dressing, this soba noodle salad is a power-punch of nutrition to keep your week on the straight and narrow of good eating. It's topped with a bright cucumber pickle to balance the nutty sesame and a hint of chilli to liven up the palate.
Cook noodles in a saucepan of boiling water according to packet instructions. Drain, place in a bowl with 2 teaspoons sesame oil and toss to combine. Set aside at room temperature.
Thinly slice snow peas. Slice cucumber into rounds and dice zucchini. Finely chop chilli and peel and crush garlic.
Place cucumber, rice wine vinegar, remaining sesame oil and sugar in a bowl with a pinch of salt and stir to combine. Set aside at room temperature to pickle.
Place tahini, miso and 40ml (2 tablespoons) warm water in a bowl and stir until mixture reaches a smooth drizzling consistency.
Heat vegetable oil in a frypan over medium heat. Add chilli and garlic and cook, stirring, for 1–2 minutes or until fragrant. Add zucchini and cook, stirring, for a further 3–4 minutes or until softened. Add snow peas and cook for 2–3 minutes or until just tender. Season with salt to taste and remove from heat.
Place noodles, baby spinach leaves, miso dressing and vegetables in a bowl and toss to combine. Top with cucumber pickle to serve.