GREEN TEA SOBA NOODLES WITH CARROT VINAIGRETTE

GREEN TEA SOBA NOODLES WITH CARROT VINAIGRETTE

Soba noodles are made of buckwheat, a lower-calorie, higher-fiber grain that tastes lighter – though it will fill you up just as nicely as a udon noodle. Finding a green tea-flavored noodle makes this more interesting, but it’s not essential. I love this recipe because it bursts with flavor and color: crunchy veggies, smooth, nutty noodles and a bite of hot pepper to hold your attention. It’s an entrée, a side dish, and an eat-it-cold-out-of-the-fridge breakfast. You really can’t pin it down to a time of day – just enjoy it. (Double batches recommended!)

SOBA NOODLES WITH CARROT VINAIGRETTE
Serves: 4-6, depending on whether served as an entrée or a side dish
Prep time: 35 minutes

Ingredients

  • 8 ounces dried green tea soba noodles
  • 3 ounces sweet pea shoots
  • 1 cup shredded radicchio leaves
  • 1 small carrot, julienned
  • 2 small seedless cucumbers cut into long strips
  • 1 cup grape tomatoes
  • ½ red chile pepper, sliced thinly
  • ¼ cup mint, shredded
  • For the dressing:

  • ½ cup sesame oil
  • ½ cup canola oil
  • ¾ cup rice vinegar
  • ¼ cup soy sauce
  • 1 Tablespoon sugar
  • 1 ½ tablespoons peeled and minced ginger
  • 2 small carrots peeled and sliced into small pieces
  • ½ of medium-sized onion cut into small pieces



Directions

    To cook the soba noodles:

  1. In a large pot of boiling water, add a teaspoon of salt and put I the noodles. Cook for 3 minutes or until al dente.
  2. Drain the noodles into a colander and rinse under cold running water until the water runs clear. Seat aside.
  3. For the salad dressing:

  4. Combine ingredients and place in a blender on blend until smooth.
  5. Combine the vegetables and noodles, add dressing and toss well. Serve immediately.


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