Sunday, June 9, 2013

SOBAlicious!....Cold Sesame Soba Noodle Salad!

I love love love this recipe.  I typically tend to stay away from carb-driven foods, though when it comes to these Soba Noodles, I can barely tell the carb content.  Maybe this is because it is served cold???  Or maybe it is because it is so damn delicious???  Or maybe because it is gluten-free as well!

For this recipe, I used Buckwheat Noodles w/ yam (Yamaimo Soba brand).  I was interested to see the health benefits of these noodles, and upon my research it turns out that buckwheat products are in fact gluten-free.  That made me an even happier "plantry" fanatic.

I ate this as an entry, but this would also be a great side dish as well!  And because this is served cold or at room temperature, it is great for outdoor summer parties.

Ingredients: (yields 4 servings)
1 package Japanese Buckwheat Soba Noodles (cooked until tender and then soaked in ice water)
1/4 c shelled edamame (thawed)
1 bunch asparagus
1 sliced bell pepper
1 sliced zucchini
2 carrots peeled into fine slices
1 tbsp chopped ginger
1 garlic clove chopped
3 tbsp sesame oil
1 tbsp soy sauce (gluten free)
2 tbsp green onion (garnish)
3 tbsp chopped peanuts (garnish)

Cook soba noodles according to package, drain and place in ice water.  In an oiled wok or hot saute pan, saute garlic and ginger for about 2 minutes, then add asparagus, bell pepper and zucchini.  Cook and toss for about 5 minutes.  Add in thinly sliced carrots and cook for an additional minute.  Transfer your cooked veggies and noodles into a bowl and combine with your sesame oil and soy sauce.  Adjust seasoning to taste.  When serving, top with green onion and peanuts.


No comments:

Post a Comment