Sesame Noodle Salad
I love soba noodles for the taste, but maybe even more for their nutritional benefit. They are a great source of healthy fiber, protein and complex carbs. Beyond that, the flavors added to these noodles to make this salad make it a delicious lunch.
Ingredients
- 12 ounces dried soba noodles Japanese buckwheat noodles
- 3 Tablespoons sesame seeds
- 3 Tablespoons avocado oil
- ¼ cup coconut aminos or soy sauce
- ¼ cup rice vinegar
- 1 Tablespoon minced ginger
- ½ teaspoon sambal oelek chili garlic sauce
- 2 teaspoons sesame oil
- ¼ cup fresh cilantro chopped
- 1 red bell pepper about 8 ounces stemmed, seeded, and cut into thin, short slivers
- ¾ cup shredded carrots
- ¾ cup thinly sliced green onions
- salt to season
Instructions
- In a 5- to 6-quart pot over high heat, bring 2½ or 3 quarts of water to a boil. Add noodles, stir to separate, and cook until just tender, 5-7 minutes. Drain and rinse well with cold water. Rinse and dry pot.
- In the same pot, over medium heat, stir sesame seeds in oil until golden, 2-3 minutes. Remove from heat and add coconut aminos (soy sauce), rice vinegar, sesame oil, minced ginger, sambal oelek, and cilantro.
- Return the noodles to the pot, then add the prepared vegetables and mix gently. Add salt to taste.
- Mound into a serving bowl and chow down!
- Bon Appétit!
Notes
If you want a bit of protein with it, I recommend sautéed shrimp. Get your skillet hot, add some oil, then cook the shrimp for about 3 minutes each side. Just after you turn it, throw in some chopped garlic and ginger, then deglaze the pan with some coconut aminos. So delicious!