Rainbow noodles with sesame dressing

1. Bring a saucepan of water to the boil and cook noodles for 3-4 minutes, or until just tender. Remove noodles to a sieve leaving water behind. Rinse noodles under cold water, set aside.

2. Add eggs to boiling water and cook for 6-7 minutes. Cool under running cold water. Peel and halve.

3. Peel and grate ginger. Combine in a bowl with 3 tbsp soy sauce, 4 tbsp sesame oil, 3 tbsp vinegar and 1 tsp brown sugar. Toss 3 tbsp through noodles.

4. Trim and wedge radishes, remove corn from cob, slice capsicum and chop coriander (use to taste).

5. Arrange noodles in bowls with kaleslaw, prepared vegetables and eggs. Scatter over sesame/shallot mix and serve with dressing.

Notes:
Toss noodles with all the vegetables and kaleslaw and serve platter style, scattered with the eggs and shallots.

Gluten friendly option - noodles are replaced with GF noodles.

soba noodles 1 packet (270g)

pastured eggs 6-pack

ginger 40g

radishes 1/2 bunch
corn cob 1
yellow capsicum 1
coriander 1/2 bunch

kaleslaw 1 bag (300g)
sesame/fried shallot mix 1 packet (40g)

From your pantry:
soy sauce, sesame oil, rice wine (or white wine) vinegar, brown sugar