This recipe is vegetarian-friendly.
soba noodle & raw veggie salad
the goods:
8 oz. buckwheat soba noodles (we used Far East Organic Buckwheat Soba Noodles)
1/2 cup reduced sodium soy sauce
1 teaspoon sesame oil
2 tablespoons grapeseed oil (or canola oil)
2 tablespoons rice wine vinegar
1 1/2 teaspoons red pepper flakes
3/4 cup chopped cilantro
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 1/2 cups shredded carrots
2 cups shelled edamame, steamed
1/2 cup Japanese black sesame seeds
the process:
1. Cook soba noodles per directions on package. Rinse with cool water, drain.
2. Add chopped vegetables and edamame to a large bowl.
3. In a small bowl, whisk together soy sauce, sesame oil, grapeseed oil and red pepper flakes.
4. Combine the soba noodles with vegetables, in large bowl.
5. Add contents from small bowl as well as sesame seeds, and toss all ingredients together.
Thank you to cookieandkate.com for the inspiration for this dish.
the result:
6-8 servings
vietnamese fresh veggie spring rolls
the goods:
6 rice paper wrappers
1 cup cilantro
1 cup shredded carrots
1/2 cucumber, julienned
1 cup fresh bean sprouts
1 cup baby spinach, chopped
1/4 to 1/2 of 8 oz. package brown rice angel hair pasta or thin rice noodles (we used Hodgson Mill Gluten-Free Brown Rice Angel Hair With Golden Milled Flaxseed)
thai-style peanut sauce
the process:
1. Cook pasta/noodles per directions on package. Rinse with cool water, drain and set aside.
2. Prepare all other ingredients and have ready.
3. Soak rice paper wrappers in warm water per directions on package (each wrapper soaks in a shallow dish for approximately 10-20 seconds).
4. Add noodles, vegetables, sprouts and cilantro to the middle of each rice paper wrapper (you will be making them one at a time). Wrap them up per directions on rice paper wrapper package.
5. Serve with peanut sauce.
the result:
6 spring rolls
