Cold Sesame Soba Noodle Salad
We loaded this Cold Sesame Soba Noodle Salad with fresh raw veggies to feed that glow! You can try mixing them up depending on what you have on hand. Make a batch and keep on hand for easy meals all week long. You can add cooked chicken or shrimp and still serve it cold.
If you aren't familiar with soba noodles, they are made from buckwheat which is rich in fiber, packed with protein, a prebiotic, and is an anti-inflammatory making it great for the digestive system, which of course equals healthy happy skin.
1 9.5 oz package organic soba noodles
2 tbls toasted sesame oil
3 tbls coconut aminos (or soy sauce)
2 tbls rice vinegar
2 tbls tahini
1 tbls peanut, almond or cashew butter
1 tbls maple syrup
1 tbls grated ginger
2 cloves garlic minced
2 tsp dried chili flakes
1 cup chopped raw broccoli
1 med carrot cut into matchsticks
1 small cucumber chopped into matchsticks
- Bring a large pot of water to a boil. Add noodles and cook until barely tender, about 4 minutes(no salt). They should retain a hint of chewiness. Drain, rinse with cold water, and toss with a splash of sesame oil.
- In a medium bowl, whisk together sesame oil, coconut aminos, rice vinegar, tahini, peanut butter, maple syrup, ginger, garlic and chili flakes.
- Pour the sauce over the noodles and the broccoli and toss. Serve into dishes and some of the rest of the ingredients to each bowl. Squeeze lime over and ENJOY!
Love + Eat Well,