This is a favourite lunch of mine. Soba are Japanese noodles made from buckwheat flour. They are low in calories and fat, and high in protein. They have a slightly sweet, nutty flavour are are delicious paired with my peanut sauce! I like to use up leftover chicken for some added protein, but it can be omitted for a vegetarian meal.
Serves 2
Ingredients:
-2 bundles of soba
-1/2 red bell pepper, thinly sliced
-1 small carrot, peeled into "noodles"
-1 stalk celery, thinly sliced crosswise
-1 small red onion, thinly sliced
-2 stalks green onion, thinly sliced crosswise
-2 tbsp chopped fresh cilantro
-1 cup of diced cooked chicken
Peanut dressing:
-2 tbsp organic peanut butter
-2 tbsp low sodium soy sauce
-1 tbsp seasoned rice vinegar
-1 tbsp honey
-1 tbsp vegetable oil
-1 tbsp sesame oil
-1/4 tsp black pepper
-1/4 tsp chili flakes
- Combine all ingredients for the dressing in a small bowl. Whisk to combine. Note: If using regular peanut butter, use only 1 tbsp of soy and add more if necessary to taste.
- Cook soba according to package instructions. Drain and rinse with cold water.
- Combine soba, vegetables and dressing in a large bowl. Mix well.
- This dish can be served immediately or chilled. Garnish with toasted blanched peanuts (optional).
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