Clean Eating Plan: Soba Noodle Salad For Two

Soba Noodle Salad

Name: Soba Noodle Salad
Total time: 50 min
Yield: 2
Ingredients: 3 ounces low-sodium, 100-percent buckwheat soba noodles; 1/4 cup creamy peanut butter; 2 tbs brown rice vinegar; 1 tablespoon agave nectar or maple syrup; ½ tablespoon minced fresh ginger; 1 teaspoons low-sodium soy sauce; 1 clove garlic, peeled; 1/2 tablespoon lime juice; 1 teaspoon fresh lime zest; 1/4 cup chopped cilantro, divided; 1 cucumber, peeled, seeded, and sliced; 1 small red bell pepper, sliced; 1 large carrot, grated

26 December, 2015 by Susi May

Soba Noodle Salad

Adapted from Vegetarian Times

Ingredients

3 ounces low-sodium, 100-percent buckwheat soba noodles
1/4 cup creamy peanut butter
2 tbs brown rice vinegar
1 tablespoon agave nectar or maple syrup
½ tablespoon minced fresh ginger
1 teaspoons low-sodium soy sauce
1 clove garlic, peeled
1/2 tablespoon lime juice
1 teaspoon fresh lime zest
1/4 cup chopped cilantro, divided
1 cucumber, peeled, seeded, and sliced
1 small red bell pepper, sliced
1 large carrot, grated

Directions

Cook noodles in boiling salted water according to package directions. Drain and rinse under cold running water.
Puree peanut butter, vinegar, agave nectar, ginger, soy sauce, garlic, lime juice, lime zest, and 1/8 cup cilantro in blender or food processor until smooth and creamy, adding 1 to 2 tablespoons of warm water to thin, if necessary.
Toss together noodles, cucumber, bell pepper, carrot, and peanut butter mixture. Garnish with remaining cilantro.

Source: Calorie Count

Information

Category: Main Dishes
Yield: 2