Sesame Soba Noodles and Vegetables

Hot days call for 15 minutes recipes because I don’t want to be slaving over a hot oven when it’s 90 degrees F out. I’m pretty sure I’m not alone here.

This past week has probably been the hottest that we’ve had all summer long. Leave it to Mother Nature to wait until the last minute. Meanwhile, we’re heading into the unofficial last weekend of the summer and I’m itching for Fall time. That means come Tuesday I’ll be getting all my cozy sweaters ready, drinking pumpkin spice coffee, and lighting all my fall scented candles. Eager much? 😉

Have you ever cooked soba noodles? They cook in a matter of minutes. That’s sounds like crazy talk, but it’s true. Last year I made a Soba Noodles dish which was coated with a peanut butter dressing. This soba noodle dish is more like pasta with oil and vinegar, except you use sesame oil so it has a nice sesame flavor.

If you don’t like soba noodles then you can absolutely use spaghetti instead. In fact, if you use whole wheat spaghetti it will even look similar.

All the veggies are raw here. Remember, the goal here is a quick meal that involves as little cooking as possible. It just so happens that I love that the vegetables are raw because it also adds a nice crunch factor.

I enjoyed this dish warm the day I made it. Plus, it’s equally delicious when it’s cold as leftovers. When all you have to do is take a meal out of the fridge and grab a fork, that to me is a victory! Yes, I eat my Asian food with a fork… I sort of don’t have the coordination to use chop sticks. (My husband is a bit of a chop stick ninja, but even he avoids them when it comes to rice or noodles.)

Sesame Soba Noodles and Vegetables Recipe
(2 servings)

Ingredients:

8 ounces soba noodles, uncooked
1/4 cup apple cider vinegar
1 and 1/2 tablespoons soy sauce
1 tablespoon sesame oil
1/2 tablespoon white sugar
1 clove of garlic, minced
1 teaspoon grated ginger
1/2 cup carrots, julienned
3/4 cup red bell peppers, julienned
1/2 cup edamame
1 fresh green onion, chopped
1 teaspoon sesame seeds

Directions:

Cook the soba noodles according to the directions on the package. Drain them, rinse them in cold water, and then set them aside.
In a small bowl, whisk together the apple cider vinegar, soy sauce, sesame oil, sugar, garlic and ginger.
In a large bowl, combine the soba noodles with the vinegar dressing and add the carrots, peppers, edamame, green onion, and sesame seeds.

Adapted from: Damn Delicious

Rating: