This tasty salad can be a great side dish or a filling meal. The crunchy veggies, combined with the salty soy sauce and the spicy kick of the curry paste makes for a complex and delicious salad. Buckwheat soba noodles are a wonderful whole grain option that are filled with vitamin B1, B2, minerals, and twice as much protein as rice. Buckwheat also contains choline, which is a compound in B vitamins that plays an important role in metabolism, lowering blood pressure, and decreasing cholesterol. The key to making this great is not to overcook the veggies, they should still be crunchy and crisp. This dish can be served either hot or cold and you can add chicken, beef, shrimp or tofu for protein. Best of all, it tastes even better the day after when the noodles have soaked up all the sauce.
Full recipe and photos after the jump.
Prep Time: 10 minutes
Cook Time: 15-20
Ingredients:
1 package (8 oz) buckwheat soba noodles
1 cup snow peas, sliced thin
1 medium carrot, sliced into thin sticks
1/4 cup ginger root, peeled and sliced into thin strips
1 medium onion, sliced
1 cup red cabbage, shredded or thinly sliced
1.5 cups bean sprouts
1 tbsp minced garlic, or 2-3 cloves
1 tbsp extra virgin olive oil
1 tsp chili oil
Sauce:
1 tsp red curry paste
1/4 cup low sodium soy sauce
1 tsp fish sauce
1 tbsp lime juice
Step by Step Instructions:
1. Cook noodles according to package directions
2. Sautee garlic, onion and ginger in olive and chili oil until soft, 5 minutes
3. Add carrots and cook for another 2 minutes
4. Add snow peas and cabbage, cook for another 3 minutes
5. Add bean sprouts, cook for another 2 minutes
6. Add cooked noodles and toss thoroughly
7. Add sauce and toss noodles and cook for another 2 minutes
8. Serve hot or cold
Nutrition Info:
274 Calories
7.4g Protein
4.8g Fiber
I love pasta and noodles in any shape and form. Your noodle salad looks so hearty and tasty :)
ReplyDelete