Here's an easy soba noodle recipe that my friends enjoyed. While I haven't run an actual nutritional profile on it, it's pretty dang healthy, and you could add some protein too.
Soba Noodles with Broccoli Slaw
© South Austin Foodie 2017
10 oz soba noodles (whole wheat spaghetti works too)
12 oz bag broccoli slaw
2 medium cloves garlic, center stalk removed (that's where the bitter garlic taste is)
½ inch knob of fresh ginger, peeled
½ cup soy sauce (I prefer a higher quality soy sauce that has better flavor over a low sodium one, but entirely up to you)
¼ cup brown sugar
2 Tbls. tahini
1 Tbls. toasted sesame oil
2 Tbls. rice vinegar
Optional 1: chile paste or flakes to taste
Optional 2: 1 - 2 Tbls. sliced scallions or chopped peanuts; ½ tsp. sesame seeds
- Cook noodles to package directions; drain, rinse under cold water and drain thoroughly. Place in large bowl
- Cook slaw to package, either via microwave (about 3 minutes) or blanching (about 2 minutes); drain and rinse under cold water.
- While noodles cook, prepare the sauce; in a small food processor add remaining ingredients and combine. Taste it! Add more of something if you wish!
- Toss sauce over noodle and combine well. Let refrigerate for at least an hour.
- Add protein of choice if desired (grilled chicken, baked or fried tofu, etc.
- Serves 4 - 6
Like many dishes, it tastes better a few hours after it's been assembled. Also great for picnics/outdoor events because there's no mayo/eggs.
