Sesame Ginger Soba Noodles

Last week, I went down to Marshfield to hang out with my sister, and babysit my niece Maggie, and nephew James. We played outside on the swing set, ran around the yard,  played hokey pokey in the sprinkler, laid on the hammock, and talked about our favorite things. Favorite colors, favorite animals, favorite songs, favorite movies, and of course – favorite food. If you were to ask Maggie any day, anytime “what would you like to eat”, chances are it will be met with a very enthusiastic “NOODLES!”. I don’t know why, but it makes me laugh every time. If she could eat noodles for every meal, she would be the happiest girl in the world.

As I mentioned in the Spaghetti squash post, I too have a love for noodles. Perhaps not as strong as Maggie’s, but it’s still there.  So this week, I decided to make one of my favorite noodle dishes, Sesame Ginger Soba Noodle Salad. You can really put anything on this, but I kept it pretty simple with just veggies.

In my opinion, it’s the perfect summer salad.  Not only is it packed with healthy veggies and ingredients, but it is so easy to make, there is essentially NO way to mess this one up.  My favorite recipes are brainless ones.  My one goal when cooking is: DO NOT BURN DOWN THE HOUSE.  If I have a home at the end of the night, I have succeeded in my cooking goals. Also, I don’t want to use 30 bowls and utensils, and pots and pans, MAKE the clean-up easy.  Especially as we head into the hotter temps – nobody wants to be sweating over the sink cleaning pots and pans.

IMG_4105

SESAME SOBA NOODLE SALAD
*makes plenty for leftovers

INGREDIENTS:
2 bunches Soba Noodles (I use KAME brand – it comes with two packages inside.  I use both so I have leftovers!)
2c. thinly sliced Shiitake mushrooms
3 Baby bok choy
½ c. edamame
1c. Snow Peas (give or take)
1c. Shredded carrots
3 scallions finely chopped
2 medium Garlic cloves
¼ c. Sesame Seeds
Olive Oil

Sauce:
¼ c. Reduced-sodium tamari or soy sauce
2T Toasted sesame oil
3T Rice Vinegar
1T Honey
2t Freshly grated ginger
1t Chili garlic sauce or Sriracha

DIRECTIONS:

  1. To make the dressing, whisk to combine all ingredients, and set aside.
  2. Cook noodles according to package directions, and set aside until veggies are done.
  3. Add 1-2T Olive oil to pan, and sautée garlic until aromatic, then add mushrooms, peas, carrots, base of scallions (leave the darker greens for garnish), and bok choy. Stir occasionally, and cook for about 5 minutes, or until veggies begin to soften, and bok choy leaves begin to wilt just slightly.
  4. Add the noodles to the pan of veggies, and add 3/4 of dressing to the pan. Stir to combine ingredients, and let simmer for 3-5 minutes, or until the sauce has cooked into the rest of the dish.  Add the edamame and cook for one additional minute.
  5.  Transfer to large bowl, add the remaining dressing and sesame seeds, stir to combine.

This dish can be served, hot, room temp or cold…so really there is no BAD way to eat these noodles.

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