Chilled soba noodles tossed in Asian-inspired sauce and served with fresh vegetables. This 20-minute meal is perfect for make-ahead work day lunches or quick week night dinners.
- 6 oz. dried soba noodles*
- 2 Tbsp. cashew butter
- 3 tsp. toasted sesame oil, divided
- 1 Tbsp. freshly grated ginger
- 1 Tbsp. fresh lime juice
- 2 tsp. maple syrup
- 1 tsp. reduced-sodium tamari or soy sauce
- ¼ tsp. crushed red pepper flakes
- ¼ tsp. kosher salt
- 2 Tbsp. cold water
- 2 cups arugula
- 2 cups assorted vegetables of choice: carrot ribbons, sliced red bell pepper, snap peas, green beans, peas, bok choy, etc.
- ½ cup each fresh cilantro and basil
- 3 Tbsp. roughly chopped cashews
- Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente, about 4 to 5 minutes. Drain; run noodles under cold water to cool them; drain well and transfer to a large bowl. Toss with 2 tsp. toasted sesame oil. Set aside.
- Prepare sesame-cashew dressing by combining cashew butter, remaining 1 tsp. toasted sesame oil, ginger, lime juice, maple syrup, tamari, red pepper flakes, and salt in a small bowl. Add water in 1 Tbsp. increments, using a whisk to mix until smooth.
- Add arugula and mixed vegetables to bowl with soba noodles. Add dressing; toss to combine. Mix in fresh herbs. Divide evenly into each of 3 bowls. Sprinkle cashews overtop.
Not all soba noodles are created equal. Some packaged varieties contain wheat flour, so be sure to read the ingredient list. Look for 100% buckwheat and a gluten-free label if you follow a gluten-free diet.
Serving size: ⅓rd of recipe Calories: 250 Fat: 15 gm Saturated fat: 2.5 gm Carbohydrates: 25 gm Sugar: 7 gm Sodium: 302 mg Fiber: 4 gm Protein: 7 gm Cholesterol: 0 mg
Jamie Vespa, MS, RD, LD/N, is a former TGH dietitian who is now assistant nutrition editor at Cooking Light magazine. You can find more of her recipes on TGH Health News and more recipes on her blog, Dishing Out Health.