Happy Monday folks!
How was your Easter weekend?? Friday kicked off spring break for me and since Jeff’s spring break was a few weeks ago, we tried to celebrate as much as we could during the two days we shared off. Today means back to deep cleaning the house and the start of some fabulous DIY projects I’ve been putting off for forever! (and hopefully a little shopping in there too…)
Since it was supposed to rain most of the day on Sunday, we decided to head to Radford for a quick bike ride along the New River and then, of course, a not so quick visit here. What’s spring break without a brewery visit or two? And then on Sunday, we gorged ourselves on stuffed french toast and biscuits & gravy at Lefty’s to fuel ourselves up for a lazy day around the house. I mean, we did need to be prepared for The Walking Dead season finale and the new season Game of Thrones!
Which is probably why my jeans seem to fit a little tighter today, I suppose, and why this salad was on the must consume list to kick off my hopefully healthier week of eating.
My first encounter with soba noodles was definitely not love at first taste. The unexpected nutty flavor of the noodles was a little just a little overwhelming. However, each time I tried soba noodles, I liked them a little bit more and then finally one day, I officially became obsessed. Funny how that happens.
This salad is super fast to make–it only takes about 5 minutes to cook the noodles + edamame–and the rest is just cutting veggies and preparing the dressing, a variation of this sesame dressing I made a few weeks ago. And by cutting up veggies, I also mean cutting up some veggies + cutting open a package. It’s just easier that way.
I made a huge batch to keep me satisfied for homemade lunches for a few days–get excited!
Cold Soba Noodle Salad
2 ounces soba noodles, uncooked
1 cup frozen edamame, shelled
4 radishes, thinly sliced
1/2 cucumber, thinly sliced
1 cup rainbow slaw (or cabbage/carrots/broccoli/cauliflower)
1/4 cup fresh cilantro, chopped
For the dressing:
2 tablespoons sesame seeds
3 tablespoons olive oil
2 tablespoons low sodium soy sauce
2 tablespoons rice vinegar
2 teaspoons sugar
1 teaspoon freshly grated ginger
1 teaspoon garlic chili paste
Cook soba noodles and edamame in the same pot according to package directions.
Drain and rinse with cold water. Repeat if necessary.
In a large bowl, combine sliced radishes, cucumbers, rainbow slaw, and cilantro.
Add soba noodles with the edamame and mix well.
Stir in the dressing (see directions below) and either serve at room temperature, or refrigerate until chilled.
For the dressing:
Toast sesame seeds on a small cast iron pan until aromatic.
In a small bowl, combine all ingredients and mix well.
Time: 15 minutes