Veggie Soba Noodles
Wow the past few weeks have been a complete blur. While these pockets of intense work prevent me from spending much time making fun elaborate meals, they force me to add quick and easy dishes to my recipe collection–like these veggie sesame soba noodles. This might quite possibly be one of the most low maintenance meals and the fact that it’s packed with veggies and is super healthy is an added little bonus. And I wouldn’t be writing this if they didn’t come out tasting pretty amazing–I’m sure they’d be even better with some type of added protein, so feel free to add in your favorite.
Veggie Soba Noodles
from Tasty Kitchen Blog
For the dressing:
- ½ cup soy sauce
- 2 tbsp. sesame oil
- 2 tbsp. canola oil
- 2 tbsp. rice wine vinegar
- 2 cloves garlic, minced or pressed
- 4 green onions, chopped
- 1 1/2 tsp red pepper flakes
- ¼ cup cilantro, chopped
For the salad:
- 1 lb. soba noodles (or whole wheat pasta)
- 1 red bell pepper, seeded and sliced thin
- 1 cup shredded red cabbage
- 2 carrots, peeled and shredded
- 1½ cups edemame, shelled and cooked
- 1 zucchini sliced thinly into half moons, sauteed gently (optional)
- Toasted sesame seeds, for serving
1) Cook noodles according to directions. Drain and rinse with cold water.
2) For the dressing, whisk soy sauce, sesame oil, canola oil, vinegar, crushed pepper, garlic, green onions & cilantro in a large bowl.
3) Add noodles & vegetables, toss to coat.
4) Serve and sprinkle with sesame seeds.
