Receta Soba Noodles and Veg Salad
Soba Noodles and Veg Salad
Honey worked hard demolishing our front yard on Saturday so I felt like a: he deserved some carbs for all that hard work and b: those carbs should be in the form of one of his favorite meals of the summer. I should have taken some pictures of his 'handy' work on the front yard; actually, someone should have taken a picture of my face when he showed me his 'handy' work. Now that would have been a keeper.
Note to wives: be cautious when letting your husband loose with a chainsaw... you never know what you're going to get.
In his defense, it does look slightly better (albeit still bald!) now that the giant pile of debris that used to be trees is gone.
So what to do for my hard working, chainsaw wielding Honey? Make his favorite... It's only right. I have made it before and I will make it again. Soba noodle salad... it's so good!
This came as a surprise to me because while organizing my food calendar I often mostly forget that I CAN make a meal twice. I don't know, it's how I grew up. Rarely did we have anything twice. Plus I feel like if I'm going to write about it everything should be new and fabulous.
This salad was so good and Saturday was such a beautiful sunny day that it just seemed right to squeeze another salad into this fickle weather we are having. And it was. And Honey was grateful :)
Need:
- 1 pkg soba noodles (about 12 oz)
- Salt
- Pepper
- 2 cups english cucumbers, de-seeded and diced
- 2 cups matchstick carrots (do yourself a favor and buy the package... unless you have a magical matchsticking machine)
- 1 orange bell pepper, diced
- 1 red bell pepper, diced
- 1 bunch (aabout 7) green onions, diced
- 1/2 to 3/4 package shelled edamame, cooked
- Mixed greens
- Sesame seeds, toasted
- For the dressing:
- 6 Tablespoons sushi vinegar (or do rice wine vinegar with 1 Tablespoon agave nectar)
- 3 Tablespoons tamari
- 3 Tablespoons sesame oil
- 1 teaspoon dried red pepper flakes
- Salt
- Pepper
Do:
Cook soba noodles per directions, making sure to NOT over cook them. Once done, drain and rinse with cold water to stop cooking process. Set aside.
Prepare all your veg and combine it together in a big bowl. Pour a little of the dressing in with the veg and toss.
Add the noodles and the dresssing, reserving about 1/4 of it for the lettuce and toss to mix everything together. Note: I washed my hands and used them instead of the tongs. It was just easier.
Let the salad sit before serving... I made it and let it sit for about 20 minutes before prepping on the plates.
In another large bowl, put some mixed field greens and the rest of the dressing... perhaps not the rest. Put a little in, toss and see how it covers the leaves. Less is more.
Serve:
On plates, pile some tossed mixed greens in the middle. Give your soba noodle mixture a quick toss since it's been sitting, then pile it on top of the greens. Top with some toasted sesame seeds and serve.
Enjoy!
Soba Noodles