The request last night from J was for something healthy. Out the door went my fantasies of comforting risottos and carbonaras and in flew this. I whipped this up inspired by a version from Bobby Flay and served it with a piece of seared salmon on top. It was really nice and I used actual soba noodles this time which I thought really was quite superior to the whole wheat spaghetti of last week’s post. Whole wheat pasta quality varies so much and is so susceptible to screwing up when cooking.
I am still getting over this nasty bug and working really long hours which isn’t helping so this was all the energy I could muster after my 11 hour day. I am hoping this evening will lead to something more comforting, perhaps something in a cream sauce.
Quick Soba Noodle Salad
(serves 4)
1 package soba noodles, cooked, and rinsed under cold water
1 lime juiced
3 tablespoons soy sauce
1 teaspoon sesame oil
1 tablespoon olive oil
1 clove garlic, grated or minced
1 thumb-sized ginger, grated
salt and pepper
1 head broccoli, blanched
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
3 scallions thinly sliced
sesame seeds , for garnish
1. Whisk together lime juice, soy sauce, oils, garlic and ginger and toss with noodles and veggies.
3. Toss with and garnish with scallions and sesame seeds.
{ 4 comments… read them below or add one }
These Asian salads work better than western salads. The noodles absorb all those bright flavours. I like this for a pinic too!
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Where can I buy Soba noodles? I live in the Fraser Valley.
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I think you can probably get them almost anywhere – but most definitely a T&T market.