Soba Noodle Salad

Whenever I need a quick dinner I turn to this recipe or some variation of it. It’s filling, and feels like take-out, but also a great way to sneak in some extra vegetables.

Ingredients:

• Soba Noodles- I love the buckwheat ones and usually use two bundles for a dinner for two.
• Green or Purple Cabbage, I also like Napa Cabbage as a variation
• Broccoli 
• Carrots
• Green Onions
• Chopped Peanuts
• Cilantro Leaves- 1/4 cup or a handful chopped up 

Sauce

• 1/2 cup peanut butter- I like smooth
• 3 tablespoons rice vinegar, you could also use apple cider if you have it. 
• 3 tablespoons sesame oil 
• 3 tablespoons soy sauce
• 2 tablespoons maple syrup
• Minced Garlic- 2 or 3 cloves
• A spoonful of grated ginger- I use a microplane/ or fine grater.

Directions:

Preheat the oven to 400. Put water to boil for the soba noodles.

While the water boils thinly slice or shred the cabbage and carrots. Next cut the broccoli into small pieces or use broccolini. Toss the broccoli in with some olive oil or a little sesame oil and salt and pepper and bake until crispy for about 20 minutes, you can also use an air fryer for about 12-15 minutes. 

Chop your peanuts and green onions and cilantro leaves and set aside to mix in at the end.

For the dressing whisk all the ingredients together and make sure the mixture isn’t too thick, if it is add in a spoon or two of warm water and whisk again. Add salt to taste. 

Once your noodles are cooked and drained, and a little cool, add into your mixing bowl with the cabbage, carrots, charred broccoli, dressing, peanuts, green onions, and cilantro and toss. Let it sit for 10 minutes or more before serving. 

P.S. This sauce is good on so many things!