I love cold pasta salads.
…..which is probably why Whole Foods rapes my wallet every time that I set food in their prepared food’s aisle–I am an absolute sucker for their Asian Sesame Noodles. For those of you not living on a budget, let me just tell you that veggie-laced pasta is not forgiving on the scale at check-out. If your watching your spending, go for the spinach leaves, bean sprouts, mushrooms, seeds, and sun-dried tomatoes because they are light weight ingredients but don’t even think about cucumbers, tomatoes, or fresh fruit unless you want Whole Foods to take your Whole Paycheck!
It never ceases to amaze me how one tiny brown box of protein-less pasta can equate to a meal upwards of $10, but of course I ponder this while handing over my credit card to pay the cashier for my overpriced, yet highly anticipated, meal. Tonight I just couldn’t justify it though. Between my sparkling probiotic beverage and my sesame noodles, I was going to be out at least $15, so I passed on the salad bar and set out to make my own Asian noodle dish using whatever I already had in the pantry at home. Fortunately, that included an box of buckwheat Soba noodles that I had bought for a previous recipe and never used!
This recipe is nothing like the Whole Foods Asian noodles, but it incorporates a lot more veggies and makes for a more satisfying meal, especially if topped with grilled chicken, pork tenderloin, or tofu. It is very easy to make, and holds in the fridge for about 3 days without drying out.
The Whole Foods noodles will continue to tempt me, but this recipe is a fantastic alternative and entirely more budget friendly.
{ Ingredients }
- 1 package of soba noodles
- 1 teaspoon sesame oil
- 2 tablespoon rice wine vinegar
- 3 tablespoons soy sauce
- 1 tablespoon hot chili oil
- 1 tablespoon hoisin sauce
- 1-2 teaspoons Sriracha
- 4-5 tablespoons EVOO (depending on how much dressing you like)
- 1 carrot, julienned
- 4 green onions, thinly sliced
- 1/2 cup shredded napa cabbage
- 1/2 red bell pepper, julienned
- 1 cup bean sprouts
- 3 tablespoons fresh cilantro leaves, minced
- 3 tablespoons black toasted sesame seeds
- 4 tablespoons unsalted peanuts, crushed for garnish
{ To Make the Noodles }
Cook soba noodles according to package directions. When finished, place the noodles in an ice water bath to cool, and then drain and set aside.
In a medium bowl, combine the sesame oil, rice wine vinegar, soy sauce, hoisin sauce, chili oil, and EVOO. Mix well with a whisk.
Combine the noodles, prepared vegetables, and cilantro and toss with sauce until evenly coated.
Top with toasted sesame seeds and chopped peanuts, and serve with a wedge of lime.
TheGrubDaily 