Soba Noodle Salad
Soba noodles are made with a combination of wheat and buckwheat, making them a bit higher in protein than many other noodles. I like the depth of flavor that the buckwheat brings. It pairs perfectly with Asian flavors like the Ginger Soy Vinaigrette.
- 2 ounces soba noodles (measured dry)
- 1-2 cups vegetables, diced (broccoli, carrots, kale, snap peas, etc.)
- ¼-½ cup cucumber, radish, shredded carrots, or other raw vegetables, diced
- 2-4 ounces chopped cooked chicken, Pan-Fried Tofu or Tempeh (Always Hungry? page 243), or other protein of your choice
- ½ cup chickpeas or beans of choice, optional
- 3 tbsp Ginger Soy Vinaigrette, or to taste (recipe below)
- scallions, chives, or cilantro (chopped), for garnish
Cook the soba according to package instructions. Set aside to cool. (These can be made ahead of time and refrigerated)
Lightly blanch vegetables by immersing in boiling water for 15 to 45 seconds (until they are bright and tender-crisp). Remove from water with a mesh skimmer or slotted spoon and set aside to drain and cool. See Guide to Cooking Vegetables – Always Hungry? page 313 or click here to watch my video tutorial.
Toss the cooked noodles with vegetables, cucumbers, protein, beans, and Ginger Soy Vinaigrette. Top with garnish.
Nutrition (Calculated with Chickpeas and Chicken Thighs)
Nutrition (Full Meal - Phase 1)
Substitute 1 cup edamame for noodles and add wedges from 1 small mandarin.
Nutrition (Full Meal - Phase 2)
Substitute 1/2 cup brown rice for noodles, and add 1/4 cup edamame.