27 July 2011

Soba Noodle Summer Salad

In my constant quest to make every food "asian", I was really excited to find this recipe. Usually pasta salads are heavy, mayo-y and lacking the veggies and kick of flavor (tons of garlic and ginger please) that I look for in a meal. This super-healthy recipe is savory yet refreshing - pair it with some chilled sake and you're good to go. I'm also a huge fan of adding lime, hot peppers (try jalapenos or whatever you have around), and (sorry ali) peanut butter!

8 oz soba noodles
1/2 cup reduced sodium tamari (or soy sauce)
1 teaspoon sesame oil
2 tablespoons canola oil
2 tablespoons rice wine vinegar
1 1/2 teaspoon red pepper flakes
1 bunch green onions, chopped (I used half a bag)
3/4 cup chopped cilantro
1 red bell pepper, sliced thin
1/4 head of red cabbage, thinly sliced
3 whole carrots, shredded with vegetable peeler
2 cups shelled edamame, steamed
1/2 cup toasted sesame seeds
add garlic and ginger to taste preference

    Cook soba noodles according to directions, and rinse in a colander.
    Chop up all your vegetables, and toss into a bowl with the soba noodles.
    In a small bowl, whisk together the tamari, sesame oil, canola oil, rice wine vinegar and red pepper flakes.
    Pour the dressing into the pasta and veggies and toss well to combine. Enjoy!

    Serves 4

      thanks to http://cookieandkate.com/2011/vegetarian-soba-noodles-recipe/ for the photo

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