Now I’m ready to post the recipe that got bumped yesterday when I decided I had to post about the hellish workout. It’s funny that I decide to post about a cold summer dinner, which is best enjoyed on a hot night, on one of the coolest summer mornings ever. Seriously, it was in the mid-50’s overnight. It was magical, except for the fact that I couldn’t get to sleep, and Little Dude couldn’t either. He slept with us, and then decided he was WIDE AWAKE early. What is it about kids that allows them to positively bound out of bed in the morning? I want that – whatever it is – bottled. Stat.
I ate a salad similar to this when we were driving home our mini-vacation the other week. I bought it at Trader Joe’s, and it was delish. My version was a little different, but still pretty good. You could add in tofu (or chicken, if you swing that way) for some extra protein. This dish is great for vegans and those avoiding gluten, as soba is made from buckwheat, which is naturally gluten free. This would be a terrific salad to take to a picnic too, since there are no eggs or dairy products in it to spoil!
Orange Soba Salad
1 1/2 oranges, juiced
1 T grated ginger
2 cloves garlic, pressed
1 T sesame oil
1 T soy sauce or tamari (for gluten free)
1/2 t salt
red pepper flakes or sriracha sauce (optional)
1/2 pack buckwheat Soba noodles
3/4 cup shredded carrots
1 cup shelled soybeans
Mix the orange juice, ginger, garlic, oil, soy sauce (or tamari), salt and red pepper/sriracha (if using) vigorously in a bowl. Set aside.
Boil the noodles per the package instructions. Rinse in cold water to cool.
Toss the noodles, carrots, soybeans and the dressing in a bowl. Serve immediately.