Thursday, June 19, 2008

Soba Noodle-Vegetable Salad

This was my first experience with soba (buckwheat) noodles.  They are really good - they are more flavorful and more nutty than whole-wheat pasta and have a nice chewy texture.  It's also a great way to use up any vegetables in the fridge.

foodblog 007

8 ounces soba noodles
3-4 spring onions, thinly sliced
1 1/2 cups summer squash, sliced into half-moons
1 red pepper, julienne                                               1 cup cooked chicken, sliced

2 cups green bean/mushroom saute leftovers
1/3 cup shredded fresh basil leaves
1/3 cup shredded fresh mint leaves
1 tablespoon chopped fresh parsley

1/4 cup rice vinegar
1 tablespoon  canola oil
1/2 teaspoon sesame oil

1 teaspoon red pepper flakes 
1/2 teaspoon lime zest 
2 limes, juiced 
2 teaspoons low-sodium soy sauce

Boil noodles according to package directions. Drain and cool. In a medium to large bowl, combine noodles, onions, green beans, squash, bell pepper, chicken, basil, mint, and parsley. Combine all dressing ingredients, season with salt to taste, add to noodle mixture, and toss lightly.

No comments: