It is officially spring in Washington, DC: my Instragram feed is full of cherry blossoms and the car is dusted with pollen. Life is good again (as long as the tourists stick to the right side of the Metro escalator. Seriously, ok? Right. Side.).
Spring means more happy-looking vegetables, even at our local Safeway. It also means that fresh, quick & easy is the best way to do dinner.
This “recipe” comes courtesy of my sister, and before that, one of her friends. Really, though, there’s no plan to follow here – just use the vegetables in your refrigerator. Although as my sister wisely said to me, “I know you wouldn’t do this, but obviously don’t skimp on the avocado.” OBVIOUSLY NOT.
Soba Noodle Salad
- 1 package soba or buckwheat noodles
- 2 bell peppers, thinly sliced
- 1 bunch green onions, chopped
- 1/2 red onion, thinly sliced
- 1 head purple or green cabbage, shredded
- handful sesame seeds
- 1 avocado, chopped
- a big handful cilantro, chopped
- other optional toppings: feta cheese, shredded/cooked chicken, pan fried tofu, peanuts
- 1 part olive oil
- 1 part rice vinegar
- 1 part soy sauce
- 1/2 part toasted sesame oil
- 1 tablespoon or so honey, plus more as needed
- juice from 1/2 lime
- healthy dose sriracha
- freshly grated ginger
- s&p to taste
- Bring a pot of salted water to boil and cook soba noodles until just before al dente, about 5-6 minutes. Rinse immediately with cold water.
- Combine all of your chopped veggies (from bell pepper through cabbage) in a large bowl and set aside. Whisk your dressing together; continually taste and adjust to your liking.
- Add noodles to veggies; top with sesame seeds & dressing. Give the bowl a thorough mix with tongs and add avocado and cilantro. Serve warm or cold.
Husband hasn’t passed the verdict yet, so you can be the judge…d’accord?