Saturday, March 26, 2011

Soba Cabbage Salad

This is one of my favorite quick, easy dinners, and it's a great way to eat up lots of veggies!  Even if you're not usually a big fan of cabbage, I still recommend trying this.  I've made soba noodles a pantry staple.  I find them to be a nice change for stir fries from always eating them with brown rice, both for their nutritional value as well as for how much faster they cook.  In this dish, you can eat it warm like a stir fry or chill it for a delicious soba salad.  I've used cabbage here because it's in season, but try changing up the vegetables on this one at other seasons.  
-1 -12-oz package soba noodles
-1/4 peanut butter
-1/4 c rice wine vinegar
-1/4 c soy sauce
-2 Tbsp honey
-1 Tbsp minced ginger
-2 cloves garlic, minced
-1/2 medium onion, minced 
-1/2 head cabbage, shredded
-3 medium carrots, cut in match sticks
-green onions, crushed peanuts, basil, and/or cilantro as garnish (optional)

->Cook soba noodles in boiling water until al dente.  

Meanwhile, as noodles cook, combine peanut butter, vinegar, soy sauce,  honey, ginger, garlic, and onion with a 1/2 cup of water in a small saucepan.  Cook over medium to low heat until all ingredients are well combined and sauce is thick and bubbly.  

When noodles are ready to drain, place cabbage and carrots in the colander.  Pour hot water and noodles over vegetables to drain.  

Toss vegetable-noodle mixture with sauce.  Either serve now warm as a stir fry or chill in the refrigerator to serve as a light but filling soba salad!

~*TIP:  Use the trick above as a way to easily incorporate more vegetables into any pasta dish.  For veggies that won't take long to cook or that you want to stay a little crunchy, just put them in your colander (like above) and pour the hot water over them as you drain your pasta.  For veggies that might take a little longer to cook or that you want more tender, throw them in the boiling water with your pasta a few minutes before it's time to drain it, then drain all together, and continue with your recipe.  *~

No comments:

Post a Comment