Thursday, November 12, 2015

NomNom: Soba Noodle Salad

I've always had mixed feelings towards Fall. Like most people, I enjoy the crisp change in the air and Fall fruits/veggies, but do so with reservations because I know that summer has ended (sad) and winter will be coming soon (very sad). Winter and I are not friends in case you haven't noticed already.

My friends make fun of me for never wanting to leave my house when the temperatures drop to freezing because I would rather cozy up on the couch all snuggled in my PJs, netflix, and a glass of wine. Am I lame? That's cool, I'm okay with it.

When I hibernate during the winter like a wimp, I start to day dream about sunshine, the beach, and anything summer related--including food. The recipe I'm sharing with you today takes me back to this past summer because it was on heavy rotation in my kitchen due to the easiness of preparation and well, eating cold noodles is just a staple in Asian cuisine to combat the hot weather.

Soba noodles are made of buckwheat flour and is common in Japanese cuisine. The noodles have a slight nutty flavor and is usually eaten cold with a dipping sauce which I actually don't prefer but I do love it when prepared as a noodle salad. Feel free to use whatever vegetables you may have in your fridge but I personally like the fresh bites of cucumbers and the slight sweetness bell peppers bring to the dish so those are usually a must for me. Since I always have kale in the fridge I threw that in too, especially because kale holds up so well in dressings and won't wilt. Yup, we are still on that kale bandwagon.

Not only is this dish a delicious and light meal, it is a surefire way for me to eat my veggies and hopefully for you as well.

Have a great week. Xo.

Ingredients (Adapted from Food Network): Yields 4 servings 
1 package of soba noodles
1 carrot thinly sliced
1 cucumber, thinly sliced
1 bell pepper, julienned
2 cups of chopped kale
2 teaspoons of sesame oil
4 Tablespoons of rice wine vinegar
2 teaspoons of sriracha
5 Tablespoons of soy sauce
1/2 lime, juiced
3 cloves of garlic, minced
1 Tablespoons of ginger
4-5 Tablespoons of olive oil
3 Tablespoons of roasted sesame seeds for garnish (optional)

1. In a medium stock pot, boil water, add salt, and cook noodles according to package directions (about 7-8 minutes). If water threatens to boil over, add 1/2 cup of cold water. When finished, rinse noodles with cold water. Drain and set aside.

2. In a medium bowl combine sesame oil, vinegar, soy sauce, sriracha, olive oil, lime juice, garlic and ginger. Mix thoroughly and then combine prepared vegetables and noodles.

3. Garnish with sesame seeds.

2 tsp. sesame oil
4 tabs. rice wine vinegar
1 tsp. sirachi
5 tabs. soy sauce
1 chili, minced
3 cloves garlic, minced
2 tabs. hoisin
1 tab. ginger
1/2 lime juiced
4-5 tabs. olive oil

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