National Vegetarian Week: Amanda Powley's Smoked Sakuri Soba Noodle Salad

By Becky Paskin

- Last updated on GMT

Related tags: Korean cuisine, Tofu

National Vegetarian Week: Amanda Powley's Smoked Sakuri Soba Noodle Salad
Amanda Powley, co-founder of Terre a Terre, the award-winning vegetarian restaurant in Brighton, shares her vegan and gluten-free recipe for Smoked Sakuri Soba Noodle Salad exclusively for NVW

Serving contemporary and imaginative vegetarian food in the heart of Brighton, Terre a Terre’s​ co-founder Amanda Powley has a strict ethos that vegetarian food should be flavoursome, fun and just as good as meat.

The restaurant’s first cookery book is due to launch in September, and Powley is exclusively giving BigH readers a sneak peek at one of its vegan and gluten-free recipes, Smoked Sakuri Soba Noodle Salad, especially for National Vegetarian Week.

Smoked Sakuri Soba Noodle Salad

"I could never work out why people thought that just because you didn’t eat meat and fish it was about abstinence and missing out on something. In fact, I finding working with flesh rather dull; there`s only so much you can do with it. Give me a box of bright, fresh and colourful vegetables any day." - Amanda Powley.


1 large carrot
1 small mooli
Soba noodles
4 oz bean sprouts
4 oz mizuna leave
2 oz mange tout (cut into thin strips)
1 blocks of smoked tofu
Tamari sauce

For the dressing

2oz white miso, soya bean paste
1 tbsp mirin sweet rice wine
1 tbsp toasted sesame oil
1 oz sweet pink pickled sushi ginger with liquid
1 tsp lime juice
1 tsp umeboshi plum puree

To finish

7 oz Wasabi Crusted Roast Cashews
1 pomegranate (seeds)
50g Sweet pickled ginger
Spiced Satay Paste


To make the dressing put all the ingredients apart from the sesame oil in the blender. Blend to a smooth puree, then slowly add the sesame oil and a little of the pickling ginger liquid.

Cook the Soba noodles and refresh as per instructions on the packet. before cutting very finely the carrot and mooli to create `spaghetti`.The Cut tofu block into 12 cubes, toast in hot sesame oil, and add a dash of Tamari sauce.

To assemble, mix the noodles, half of the pomegranate seeds, all vegetables and half the Mizuna leaves together carefully with a little dressing. Divide into 4 portions and twirl into a stack on each plate. Place 3-4 Mizuna leaves on top to give height.

Smudge some satay sauce on a plate before drizzling a little dressing and sesame oil around it. Finish with three pieces of tofu, a scattering of pomegranate seeds, cashews and sweet pickled ginger.

Terre a Terre, The Vegetarian Cookbook by Amanda Powley and Philip Taylor will be available to buy from​ from September.

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