seasonal RECIPES for those who love to EAT
Prep. Time: 5 minutes
Cook Time: 20 minutes
1/2 lb. Dried Soba noodles
2 tbsp. Olive oil
1/2 c. Shredded carrot
1/2 c. Bean Sprouts
1/2 c. Spring pea pods
1/4 c. Low-sodium soy sauce
1/4 c. Rice wine vinegar
2 tbsp. Sesame seeds
1 tsp. Chili oil
1 tsp. Freshly grated ginger
2 tbsp. Lime juice
2 tbsp. Fresh cilantro, minced
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1. Cook soba noodles according to package directions. After draining, rinse with cold water and toss with 1 tablespoon olive oil. Set aside to finish cooling.
2. In a large skillet, heat the remaining oil. Saute the carrot, bean sprouts and pea pods for 2 to 3 minutes, stirring constantly. Remove from the heat and transfer to the bowl with the noodles.
3. In a small mixing bowl, whisk together the remaining ingredients until well combined.
4. Toss the noodle mixture with the sauce until evenly coated. Serve immediately at room temperature or chill for 1 to 3 hours before serving.
Looking for a quick lunch or an easy dish to take to your next potluck? I’ve got one for you. Soba noodles are a thin buckwheat noodle commonly found in Japanese cuisine, in both hot and cold dishes. For this recipe, you can swap out the vegetables for anything you like, because it’s really all about the sauce. Feel free to add things like bell peppers, onion or tofu – the goal is just to cook anything you add very lightly so that it keeps its crunch to add some texture to the dish. This is also delicious topped with a little bit of Sriracha if you’re the spicy kind!