Aug 032011

I moved to a new apartment a few months ago that’s amazing for so many reasons.  High ceilings with tons of windows, all new kitchen appliances including a fridge with water/ice maker on the outside, and best of all, laundry IN my apartment.  Oh, the simple joys of New York City living.   Down fall:  the kitchen has absolutely no ventilation.  No air conditioning unit in site, and the windows are as far as possible.  Whenever I cook it gets pretty steamy, so the theme of my summer menu planning has been “what can I make that uses as little heat as possible?”.  So that’s what inspired this asian noodle salad.  

This salad is kind of a cross between cold peanut noodles and an asian cole slaw.  The only thing that needed to be cooked were the noodles, which boil in 5 minutes.  Mix in any vegetables, slaw mixture, and an easy peanuty vinaigrette and you’re all done. This can be a meal or a side (I had it as a meal for lunch, and for dinner along with a nice piece of grilled salmon a few nights later).  This is incredibly flavorful, healthy, but still with a little richness from the creamy sauce.  Awesome idea to bring to the next bbq you’re invited too.  Or a great idea if you are sweating in your kitchen and are boycotting oven use for the rest of the summer like me.  

Nutritional Highlights:   I’ve found that asian food is a great way to get a lot of flavor without adding a ton of calories.  Things like ginger, garlic, green onion, and cilantro are SO full of flavor but almost calorie free.     Soba noodles are made from buckwheat and are a great source of B vitamins, fiber, and have more than twice the protein in rice.  I combined these noodles with raw veggies (with the exception of the edamame which I guess was cooked).  Raw vegetables at the proper ripeness usually have their maximum possible amount of nurients.  Also, by mixing in a ton of vegetables like I did, you end up eating less noodles and and still feel full.  So the dressing might not be the healthiest thing ever, but it was so tasty I don’t even care!  Also, it’s vegan! And it can be gluten free if you make sure the soba noodles you get are truly gluten free!

You know what’s hard? Eating with chopsticks.  You know what’s even harder? Eating with chopsticks while attempting to take a picture of it using your one remaining hand…

Asian Soba Noodle Salad/Slaw

Ingredients (for a really large batch…cut in half if you aren’t feeding a crowd):

  • 1, 12oz package of soba noodles, cooked according to directions
  • 1 cup cooked, shelled edamame
  • 1 bag of broccoli slaw mix (or any cole slaw mix with cabbage, broccoli, or carrots)
  • Additional Veggies: I used red pepper, pea pods, yellow squash, green onion, and cilantro (those last two are especially important for flavor!).  Any vegetables would work in this salad…try for as many colors as possible.
Peanuty Dressing: 
  • 6 tablespoons rice wine vinegar
  • 2 tablespoons sesame oil
  • 4 table spoons creamy peanut butter
  • 4 tablespoons low sodium soy sauce 
  • 2 tablespoons brown sugar
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon fresh garlic, minced
Instructions:  Whisk all the dressing ingredients in a bowl.  In a large bowl, combine all your vegetables, slaw, and cooked soba noodles.  Toss with the dressing and serve.  Enjoy and stay cool!!

  5 Responses to “Asian Soba Noodle Salad”

  1. Looks like a great lunch for a hot day. Thanks for sharing!

  2. Thank you!!! Sauce was delish! I used julienned carrots, cabbage, enoki mushroom (all three slightly stir fried), and bean sprouts, hot house cucumber, cilantro, and green onion.

  3. That sounds great!! So glad you liked it :)

  4. I made this recipe last night and it was DELICIOUS!!! I served it with brown rice because I didn’t have any noodles on hand but it still turned out great. I think this is my new favourite recipe. It not only tastes great but it smells wonderful. I think I’ll make it for my guests the next time I want to impress them 😉

  5. So fantastic. Added shitake mushrooms and Sambal Oelek. Thanks!

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