Spicy Soba Noodle Salad

Soba Noodle Salad

I’m not sure why I forgot about eating soba noodles for at least the last six months.  They are made from buckwheat and are quite delicious!

Buckwheat is a gluten-free grain.  Soba noodles, because of their buckwheat content, are a slow-releasing carbohydrate.  They also contain selenium and zinc.

Nutritionally buckwheat provides vitamins B1 and B2, several minerals, and nearly twice the amount of proteins found in rice.  Rutin, is a kind of bioflavonoid that strengthens capillaries and helps people suffering from arteriosclerosis and high blood pressure.  Recent studies indicate that rutin is also a powerful antioxidant that fights free radicals, which are responsible for many cancers.

Buckwheat also contains choline, a compound in the vitamin B complex that plays an important role in metabolism, lowers blood pressure, and decreases cholesterol.

Soba noodles are full of fiber, protein, iron, and amino acids!

In short soba noodles:

  • Decrease cholesterol
  • Lower blood pressure
  • Reduce fat accumulation
  • Promote healthy bowel movements
  • Fit a well-balanced and low-calorie diet

Spicy Soba Noodle Salad: (to be served at room temperature)

cooked vegetables

  • Celery, 2 stalks
  • Cucumber, peeled and deseeded
  • Scallion
  • Radish
  • Chinese 5 Spice
  • Bragg Liquid Aminos
  • Peanut Oil

raw vegetables

  • Mung Beans
  • Cilantro
  • Radicchio

sauce

  • 1/4 c Peanut Butter
  • 1/4 c Warm Water
  • 3 T Tamari
  • 2 1/2 T Rice Wine Vinegar
  • 1 1/2 T Toasted Sesame Oil
  • 1 T Gomasio
  • Cayenne Pepper
  • Red Pepper Flakes

noodles

  • soba noodles

cucumber, celery, radish, scallion

1. Prep all your veggies.  Slice the celery into 1/4″ diagonal pieces.  Chop the peeled and deseeded cucumber.  Chop the scallion, green and whites.  Slice the radish into thin rounds.

Veggies Cooking Away

2. Cook the prepped veggies.  Heat peanut oil in a skillet.  Add all veggies, a few dashes of chinese 5 spice, and ~1 T Bragg Amino Acids.  Cook until tender crisp.

3. Meanwhile cook pasta according to package.  (Rinsing once cooked and drained).

Mung Beans

4. Rinse mung bean sprouts, chop radicchio, and chop cilantro.  Set aside.

5. Make sauce by combining all the ingredients listed under sauce above.  Add as much cayenne and red pepper flakes as you’d like.  Taste test and adjust seasoning if necessary.

YUM!!!

 

6. In a large bowl add the rinsed noodles, cooked veggies, peanut sauce, and bean sprouts.  Mix well.  Top with radicchio and cilantro.  (Mix well again before serving).

***

I had a bit of leftovers, but not enough for a complete meal so…

  • Carrot, sliced thin
  • Radish, sliced thin
  • 1/4 C Frozen Edamame
  • 1 Egg
  • Peanut Oil
  • Bragg Liquid Aminos
  • Tomato, chopped

Heat up some peanut oil in a skillet.  Add the carrot, radish, edamame, and some liquid aminos.  Cook until edamame are defrosted and liquid has cooked off.  Move veggies to edges, add a bit more peanut oil, and crack egg into middle of skillet.  Let set up and then quickly scramble.  Add leftovers and tomato; mix well!

Leftovers for Lunch!

 

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