Last week I shared with you '7 kitchen 'prep' tips to help you eat healthier' and today, I'm showing you a yummy, yet simple recipe to help you implement some of those tips.
Before I show you the recipe, I want to thank Rouxbe Cooking School for their inspiration for this dish. I'm currently a student of their Professional Plant-Based Cooking School and this is my spin on their 'Soba Noodle Salad.'
Vegan Veggie Soba Noodle Salad
Ingredients for soba pasta salad:
- 1 package soba noodles cooked and cooled
- 1/2 C green onions chopped
- 1 1/4 C grape tomatoes chopped
- 1 cucumber julienned
- 3 carrots julienned
- 1 small yellow bell pepper julienned
- 2 TB chopped mint
- 3 TB chopped basil (or thai basil)
- 3 TB chopped cilantro
- Sesame seeds to garnish
- optional: 1 can butter beans rinsed
Ingredients for Asian Vinaigrette:
- 2 TB Bragg's liquid amino acids or soy sauce
- 3 TB rice vinegar
- 4 TB honey
- 2 large garlic cloves minced
- 1/2 red chile pepper minced (ribs and seeds removed)
- 1/4-1/2 tsp red chili flakes
1. Cook and cool the soba noodles. To cook the noodles, make sure you follow the package directions! Soba noodles cook very fast!
Generally, you'll bring a pot of water to a rapid boil, add the soba noodles and stir frequently to ensure they don't stick. Cook for 4-5 minutes (that's it!). Remove the pasta, strain and rinse with cold water and add the the fridge (covered) until chilled (watch how in the video above).
* While waiting for the pasta to boil, you can get out the rest of your ingredients and cooking utensils.
2. Prepare ingredients. While the pasta is cooling in the fridge, prepare your miss en place (that is, all of your ingredients to ensure you're prepared to cook). Prep the veggies for the pasta (ingredients above).
Once all of your pasta ingredients are prepped, add everything to the soba noodles and toss until ingredients are evenly distributed.
3. Prepare vinaigrette dressing by combing all ingredients and whisking until ingredients are evenly mixed.
4. Pour dressing on noodles and toss until evenly mixed.
5. Serve and garnish with sesame seeds.
- Be sure to read the ingredients, fiber and especially sodium levels of the soba noodle package. Some brands have astronomical amounts of added sodium while others don't add any. Go with the lowest sodium and highest fiber choice when possible.
- To make this dish more filling, I enjoy adding 1 can of butter beans. It's delicious!
- Double the recipe to have left-overs throughout the week.
- Double the dressing recipe and use as a dip for summer rolls or lettuce wraps.
Take Control Now Question
What else could you do with this dressing? Would you prepare or eat this dish?
Answer by clicking 'comment' below.