Green noodle salad with cashews

This is how you make it

1. Cook the soba noodles for 3-4 minutes. Drain and rinse under cold water.
2. Cut the umeboshi into small pieces. Mix with the noodles.
3. Cut the bok choy as fine as possible.
4. Mix the cashew paste, gluten-free soy sauce and mirin in a bowl. Is thesauce too thick? Then add a dash of oat milk (or another kind of vegetable milk).
5. Divide the noodles, bok choy and sprouts over the plates.
6. Divide the sauce over it.
7. Garnish with roasted cashews and furikake.