Warm Soba Noodle Salad Recipe

Get a healthy dose of veggies and some of the healthiest spices with this Warm Soba Noodle Salad.



From “Leon: Fast Vegetarian”
September 2015

  • Try a variety of vegetables to keep this soba noodle salad in constant rotation.
    Photo by Georgia Glynn Smith
  • Enjoy recipes that are full of flavor and fresh, simple ingredients with “Leon: Fast Vegetarian” by Janet Baxter and Henry Dimbleby.
    Cover courtesy Octopus Publishing

Total Hands-On Time: 25 minutes

Preparation Time: 10 minutes

Cook Time: 15 minutes

Yield: Serves 4

Explore the flavorful, vibrant meals that can be prepared with seasonal vegetables in Leon: Fast Vegetarian (Conran Octopus, 2014). Authors Janet Baxter and Henry Dimbleby believe that delicious, healthy meals don’t require spending hours in the kitchen. Bring family and friends together with simple, globally-inspired recipes, such as the following Warm Soba Noodle Salad.

Here's something you can do with peanut butter other than spreading it on bread. The vegetables used can vary with the seasons. We used broccoli and cabbage.

Vegetarian | Wheat-Free | Dairy-Free

Warm Soba Noodle Salad Recipe

Ingredients:

• 1 (8oz) package of wheat-free soba noodles
• 4 cups broccoli florets
• 1/2 a savoy cabbage, cored and shredded

FOR THE DRESSING
• 1/2 cup smooth peanut butter
• 1 tablespoon soy sauce
• 2 tablespoons warm water
• 2 tablespoons grated fresh ginger
• 1 clove of garlic, crushed
• 2 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 2 teaspoons honey
• salt and freshly ground black pepper

Instructions:

1. Blend all the dressing ingredients together in a food processor or in a bowl using an immersion blender. Season.

2. Bring a large saucepan of salted water to a boil. Add the soba noodles and cool for about 9 minutes (or according to the package directions), until almost ready, then add the vegetables and cook for another 2 minutes. Drain, then transfer to a serving bowl and toss with the dressing while still hot. Serve.

TIPS

• Try this with a mixture of the following: cauliflower, green beans, sugar snap peas, or grated root vegetables.

• This dressing also makes a good dip for grilled vegetable brochettes and kebabs.

Looking for more exotic flavor? Try Leon’s Easy Tandoori Cauliflower Recipe.


This excerpt has been reprinted with permission from Leon: Fast Vegetarian by Janet Baxter & Henry Dimbleby and published by Conran Octopus, 2014.


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