Monday, July 29, 2013

Tangy Soba Side Salad

This weekend, I found myself throwing together ingredients and BAM!  Recipes were born!  Love when that happens!  Unfortunately, in those instances, I am not prepared for everything to go so well, and I only get pics of the finished product and not the assembly, etc.  Oops!


As I mentioned while sharing my fav zucchini noodles last week, I am slightly in love with pasta.  Soba is an excellent choice in comparison to traditional white pasta, or even some whole grain varieties.  Buckwheat soba is packed with protein, fiber, magnesium, etc, etc.  The noodles have a great texture (when not overcooked!!) and absorb flavors and color like magic.  AND they can be served hot or cold...making left over consumption a breeze!!  Especially if you are anti-microwave.  Amazing little noodles!


Well, today, I offer you the Tangy Soba Side Salad.  It has substance, tons of veggies, and the best part, my 2 year old adores it.  Sure to be a family favorite! =)  Feel free to add some tofu or tempeh to make this a main course.


As I may have mentioned, I am the only full time vegan in my house, so I add animal protein to this for my husband, usually shrimp or chicken.  If you find yourself in a house full of carnivores, this is a dish easily adapted to fit everyone's tastes!

Tangy Soba Side Salad
*Makes two side salads, or one large entree.  Double the recipe if needed!  Most soba noodles come in a package with enough to make this recipe three times over.  Enjoy!

Ingredients:
For the Pasta Mix:
4oz organic buckwheat soba noodles
1/2 red bell pepper, thinly sliced
1/2 green bell pepper, thinly sliced
1/4 cup frozen peas, thawed
1/4 cup frozen edamame (shelled), thawed
1/4 cup corn (I used frozen and thawed...but feel free to cut off the cob if you're feeling ambitious!)
2-3 tbsp hemp seeds

For the Sauce:
1/8 cup low sodium tamari
1/8 cup rice wine vinegar
1/8 cup + 2-3 tbsp sesame oil, divided
2-3 tbsp agave
1 clove garlic, finely minced or grated
2-3 tbsp olive oil

To Make: Cook soba according to package directions.  Do not overcook!  In a separate bowl, whisk the tamari, rice wine vinegar, sesame oil, agave, garlic and olive oil until incorporated.  Taste and adjust flavors if necessary; adding more tamari/sesame oil/vinegar as needed.  This sauce has a strong flavor so keep that in mind as you taste.  You want it to be fairly tangy in the bowl!  It does mellow once spread over all the noodles and veggies.  Add the bell peppers, peas, edamame, corn, hemp seeds and whisked sauce to the noodles.   Gently toss.  Serve with sesame oil on the side if desired.  (Sesame oil has a wonderful subtle smokey flavor to it that really works well with this dish)


This dish can be served warm right away, but really shines when it has been slightly chilled in the fridge.  Hence, why this works well as a pre-prep dinner item/side or leftovers that don't need re-heating!


 Want even more veggies?!  You crazy people...I love it!  Add shredded carrots, zucchini noodles, or any other veg you desire!!

Enjoy =)

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