It’s Thursday, but my parents are in town this weekend, so today is my Friday. I’m so excited to hang out with them and baby Greta all weekend, and I’m starting this mini-vacation off right – with a recipe post!
I don’t think I’ve ever met a soba noodle dish I didn’t like. Soba noodles are especially perfect during the summer because you can stir in lots veggies and enjoy the dish straight from the fridge. Plus, they are pretty healthy, so I don’t feel like I’m undoing my time at the gym.
This version features a cilantro sesame dressing and grated carrots, shaved Brussels sprouts, thinly sliced red bell peppers, and chunks of tofu. I enjoyed every bite!
Cilantro Sesame Soba Noodles
1 pound soba noodles
1/4 cup soy sauce
1/4 cup rice vinegar
3 tablespoon canola oil
1 tablespoon toasted sesame oil
1 tablespoon honey
2 cloves garlic, minced
1 ounce chopped cilantro (1/2 cup packed)
5 carrots, peeled and grated into strips (I used the attachment on my food processor to do this quickly)
10 ounces shaved Brussels sprouts (I bought mine from Trader Joe’s)
2 thinly sliced bell peppers
19 ounces extra firm tofu, cut into bite sized chunks
Prepare soba noodles according to package directions, drain, and rinse with cold water; place in a large bowl. Mix soy sauce, rice vinegar, canola oil, sesame oil, honey, garlic, and cilantro in a food processor and pulse for a minute or until smooth. Pour dressing over soba noodles and mix well. Mix in carrots, Brussels sprouts, bell peppers, and tofu. Serve cold or at room temperature. Makes 6 servings.
Nutrition: 439 calories, 7.9g fat, 4.9g fiber, 26.0g protein per serving
Cost: $2.32 per serving