Looking for some simple comfort food? Well, these pea-nutty soba noodles are so satisfying and packed with fiber-rich protein. Oh yeah, and it came together in under 20 minutes!
When I was in college, this was the kind of stuff I dreamed of. And not so long ago, I found a packaged version at Trader Joe’s called something like Thai Style Pasta Salad and it was my go to for longer than I'd like to admit. With this updated version, I'll never go back. Free of refined sugar, gluten, and GMO ingredients, it came together quickly with almost all ingredients I had on hand or in my pantry. Perfect for a hungry college student or just a busy mom looking for a little comfort.
Stay safe out there everyone! More healing recipes to follow…Yours, Leslie
Pea-Nutty Soba Noodles
Ingredients:
1 9.5-ounce package Soba (buckwheat) Noodles (I like Hakubaku Organic brand)
-for the dressing:
3 Tbsp toasted sesame oil
¼ cup tamari (or sub Nama Shoyu)
3 Tbsp apple cider vinegar (I like Bragg’s brand with the mother)
3 Tbsp peanut butter (preferably organic with no sugar or added oil)*
1 Tbsp date syrup (or sub one date, pitted and soaked in hot water for 10 min)
1 Tbsp minced fresh ginger
1 tsp chopped fresh garlic
½ jalapeno, seeded and ribs removed (can use whole for more kick)
-for the salad:
½ cup frozen peas, thawed
½ cup grated carrot (or julienne on a mandolin)
¼ cup grated radish (or julienne on a mandolin)
Toppings: toasted cashew pieces, fresh cilantro, fresh parsley, lime slices
Directions:
1) Cook soba noodles in a large pot of filtered water according to package directions.
2) While noodles are cooking, put all the dressing ingredients in a high speed blender and mix until smooth.
3) Prepare salad ingredients and put in a serving bowl.
4) When noodles are done, drain and rinse and add to vegetables in serving bowl. Toss with dressing, add optional toppings and enjoy!
* if you are avoiding peanuts, try this recipe with either almond or cashew butter.