I am definitely not a vegetarian, but this colorful noodle dish fulfills my craving for a healthy, filling salad! Buckwheat (soba) noodles can be found in most grocery stores in the Asian section. All you have to do is add the dressing and veggies. This salad has just the right amount of heat. Served cold or at room temperature, it’s perfect as a side dish also. Craving a little protein? Add in shrimp, chicken, or tofu and you’ve got one amazing meal!
- 8 ounces of soba noodles
- 1 tablespoons sesame oil
- 1/4 cup reduced sodium soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon fresh grated ginger
- 2 tablespoons creamy peanut butter
- 2 tablespoons rice wine vinegar
- 1 tablespoon honey or agave nectar
- Lime juice from 1/2 lime
- 2 large garlic cloves, minced
- 1 tablespoon red pepper flakes
- 1/2 yellow pepper, seeded and chopped
- 1/2 red pepper, seeded and chopped
- 1 large jalapeno pepper, seeded and chopped
- 3 green scallions, thinly sliced
- Fresh chopped cilantro
- 1 tablespoon toasted sesame seeds
- Cook soba noodles according to package directions. Drain well and let cool. Place noodles in a large bowl. In a small bowl whisk together sesame oil, soy sauce, fish sauce, ginger, peanut butter, rice wine vinegar, honey, lime juice, minced garlic, and red pepper flakes. Pour sauce over noodles and toss well to coat. Toss in peppers, scallions, cilantro and sesame seeds. Serve as a cold salad.
To toast the sesame seeds: Place in a skillet on the stove over medium heat and dry toast it until light brown. Don’t overcook.