Cold Soba Noodle Salad...

Just in time for Summer.  This little recipe is a great side or an awesome and pretty healthy main course.  You could add some shredded chicken or some salmon hunks to this if you need a little extra protein.  This has plenty of veggies in it, use what you can out of the garden.  This will be perfect Summer night meal when the garden is at its height.  My little farmhands absolutely LOVE these noodles.  These are just a little bit sweet, thanks to a little agave.  You can sweeten with honey, it is just a bit more difficult to work with (hint - heat it up before you combine with the soy sauce).

backyard farmgals

8 oz soba noodles, cooked, drained, rinsed with cold water and drained again
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
1/2 english cucumber, quartered and thinly sliced
1/2 bunch of green onions, green parts thinly sliced
handful of cherry tomatoes, quartered
3 carrots, julienned 
1/4 cup raw sunflower seeds
2 tablespoons ground flax seeds
sesame seeds

1/4 cup Bragg's Amino Acids or soy sauce
1-3 tablespoons agave nectar (I used about 1.5, start small and work up depending on your taste)
1/4 cup sesame oil
2 tablespoons tahini
1-inch piece of ginger, peeled and grated
dash of cayenne pepper, optional

In a small bowl, whisk the Bragg's and agave.  While you whisk, slowly drizzle the sesame oil into the mixture.  Add the tahini, ginger, and cayenne and whisk together until combined.  Set aside.  

In a large bowl, add vegetables and soba noodles.  Toss to combine.  Add the sunflower and flax seeds.  Drizzle the dressing over the salad.  Toss to combine, add sesame seeds to garnish.  Chill and... MUNCH!


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