I LOVE a good plate of soba noodles! If you have never heard of Soba noodles, they derive from Japanese cuisine. Soba are buckwheat noodles and a Japanese staple that can be served both hot or cold. I love to add a bunch of veggies with mine, it's a perfect light spring entree that will hit the spot, and provide lots of nutrition as well. TRY THIS RECIPE OUT!
- 12 oz buckwheat noodles
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1/2 cup of edamame
- handful of cilantro (optional)
- 1 cup shredded purple cabbage
- ½ cup shredded carrots
- 1 tsp of toasted sesame seeds
- 3 green onions, sliced
- ¼ cup rice vinegar
- 3 tablespoons tamari or coconut aminos
- 1 tablespoon honey or coconut nectar (optional)
- 2 teaspoons toasted sesame oil
- 2 teaspoons Sriracha
- 1 teaspoon coconut sugar
- ¼ cup grape seed oil
- Boil the buckwheat noodles according to package directions, for about 6-7 minutes. Drain and rinse under cold water.
- Prepare the dressing while the noodles are cooking. In small bowl whisk together the rice vinegar, soy sauce, honey, sriracha, and sugar until sugar is melted. Slowly whisk in the oil and set it aside.
- In a large bowl, toss all the vegetables until it's all combined together. Then add the buckwheat noodles and salad dressing and toss together.