Anti-Inflammatory Soba Noodles with Asian Dressing
Ingredients:
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One 8-oz (227-g) package buckwheat soba noodles
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1/2 cup (76 g) thinly shredded napa cabbage
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1/2 red bell pepper, thinly julienned
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1/2 yellow bell pepper, thinly julienned
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1/4 cup (16 g) snow peas, thinly julienned
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2 carrots, thinly julienned or shredded
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1/2 cup (54 g) buckwheat sprouts, sunflower sprouts, or pea shoots
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3 Tbsp sesame seeds, lightly dry toasted in sauté pan until golden
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1/4 cup (60 ml) Asian Dressing (recipe below)
Asian Dressing (makes 1 1/2 cups):
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1-inch piece fresh ginger
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1 cup (240 ml) olive oil or flax oil
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2 tsp toasted sesame oil
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Juice of 1 lime
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1/4 cup (69 g) white miso paste
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6 dates, pitted, or 1/4 cup (60 ml) maple syrup
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2 Tbsp soy sauce
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1/3 cup (80 ml) water
Garnish:
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Sprouts (optional)
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Toasted black sesame seeds (optional)
Instructions:
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Read through recipe and put all ingredients in your work area before starting your prep.
- Cook noodles according to package instructions. Do not overcook; buckwheat is very temperamental and falls apart if cooked too long. Strain and rinse with cold water to stop noodles from cooking further.
- In a mixing bowl, toss cooked noodles with cabbage, red and yellow bell peppers, snow peas, carrots, sprouts and sesame seeds. If desired, save some sprouts and sesame seeds for a garnish.
- For the Asian Dressing: blend all dressing ingredients on high until creamy and emulsified. Set aside 1/4 cup (60 ml) for salad, and store the rest in the refrigerator for future use.
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Pour dressing evenly over the salad, toss gently and serve. Before serving, garnish with leftover sprouts and sesame seeds, if using.
Nutrition Information Per Serving:
384 calories, 14.9 g total fat, 2.2 g saturated fat, 3.4 g polyunsaturated fat, 8.6 g monounsaturated fat, 0 mg cholesterol, 334 mg sodium, 366 mg potassium, 54.8 g total carbohydrates, 10.7 g fiber, 5.8 g sugar, 14.7 g protein, 3% calcium, 12% iron
