When it's late at night and I realize I need to prep a healthy lunch for the next day I think of soba noodles!
They are packed with nutrients, taste delish cold, and are ridiculously easy to make.
You can make endless variations of cold soba noodles or simply eat them with just soy sauce, sesame oil, and a dusting of crushed red chili pepper flakes.
When creating, use what you have in your fridge, freezer, or pantry. Examples include:
This is exactly what I did the other night and when I busted out my cold soba noodles for lunch I made everyone around me drool! And I tell you it took less than 10 minutes to chop up the veggies, boil the noodles, assemble, pop in container and into the fridge.
Give this recipe a try. Or create your own in under 10 minutes and tell us what you used!
Quick & Easy Cold Soba Noodles - makes 1 serving
1 bundle of your favorite soba noodle (I love Organic Planet)
1/4 cup frozen peas
1/3 (or more) cup of fried tofu (I have this on hand so I can just eat it as is with soy sauce and tamari or to pop into meals. Always found in fridge at Asian Markets. Here is ex.)
1/2 cup chopped bok choy
2 Tbsp chopped cashews
1 green onion, chopped
handful of fresh cilantro chopped
Optional sliced jalapenos or a sprinkle of crushed red chili pepper flakes
1 Tbsp sesame oil
2 Tbsp soy sauce (I prefer tamari)
1 tsp agave
1/4 of a lime, juiced (I love using ume plum vinegar, so if you have that try it instead!)
In a small sauce pot bring about 3 cups of water to boil. Add soba noodles and the frozen peas. Cook about 3-5 minutes or until noodles are al dente. Drain and rinse with cool water.
Add sesame oil, soy sauce, lime and agave, and stir to cover noodles thoroughly. The noodles will soak up the dressing so don't worry if it looks soupy at all.
Add the rest of the ingredients and season to taste. Place in fridge overnight and enjoy how the flavors have come together the next day!
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