Nobody really likes to sweat in their kitchen in the summer time (although I tend to do this at times, due to my lack of outdoor cooking space). I tried this recipe a while back and thought it would be a great summer time recipe to post. The only heat it requires is to boil a pot-o-noodles! It’s also a quick recipe, and you can make a big batch and eat all week if you like.
The original recipe came from a blog I stumbled across, Cookie + Kate.
Serves approx. 6
- 8 ounces soba noodles (100% buckwheat kind if you want to ensure gluten free)
- 1/2 cup reduced sodium tamari (or soy sauce, just be sure it’s reduced sodium or it will taste too salty)
- 1 teaspoon sesame oil
- 2 tablespoons canola oil
- 2 tablespoons rice wine vinegar
- 1 1/2 teaspoon red pepper flakes (adjust to your liking of spiciness)
- 1-2 bunches green onions, chopped
- 3/4 cup chopped cilantro (I am not a cilantro fan, so didn’t use much. I usually use a little parsley in place of cilantro.)
- 1 red bell pepper, sliced thin
- 1/4 head of green or red cabbage, thinly sliced
- 3 whole carrots, shredded with vegetable peeler
- 2 cups shelled edamame, steamed
- 1/2 cup toasted sesame seeds
- Optional ingredients for extra flavor
- one lime, juiced
- 1 jalapeño, finely chopped
- peanut butter! (do it!!)
- Cook soba noodles according to directions, and rinse in a colander.
- Chop up all your vegetables, and toss into a bowl with the soba noodles.
- In a small bowl, whisk together the tamari, sesame oil, canola oil, rice wine vinegar and red pepper flakes.
- Pour the dressing into the pasta and veggies and toss well to combine. Eat right away or put it in the fridge to have the flavor mingle.