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Soba noodles are delicious Japanese noodles made from buckwheat flour. Here is a simple chilled noodle dish loaded with veggies that actually gets better the next day. It’s perfect for a grab and go lunch or tomorrow night’s dinner. Especially if you don’t have time to make anything but want a nutritious meal waiting for you, this is a great solution.
To Prepare:
Thinly slice onion and garlic.
Cut ginger into thin strips and then matchsticks.
Slice carrots into matchsticks.
Trim mushrooms stems and thinly slice.
Trim ends of snow peas and slice into matchsticks.
Roll basil leaves and chiffonade. [img src=" http://www.everydaymaven.com/wp-content/uploads/2012/01/IMG_5574.jpg" width="550" /]
Separate whites and greens from scallions and bok choy. Thinly slice whites and greens, keeping separate.
Juice limes.
Combine lime juice, soy sauce, rice vinegar, chili sauce and 1 teaspoon of sesame oil. Set aside.
All your prep work (and most of the work for this recipe is done)!
To Cook:
Cook Soba noodles according to package directions.
Drain and rinse with cold water. Drain well and coat with a pinch of kosher salt and remaining 1 teaspoon of sesame oil. Set aside.
Heat same pot used for cooking noodles over medium high heat. Once very hot, add canola oil and onion, ginger, garlic, scallion whites, bok choy whites and carrots. Cook for 2 to 3 minutes, stirring constantly.
Add mushrooms and pinch of kosher salt, cook for 2 more minutes, stirring occasionally.
Add in noodles, snow peas, bok choy greens. Toss with tongs and cook through 1 minute to heat up.
Remove pot from heat. Add scallion greens, basil, 1/2 teaspoon kosher salt and sauce.
Toss to coat, refrigerate overnight and Enjoy!
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Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.