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Sesame & Sriracha Soba Noodle Salad with Rainbow Veggies | sweetpeasandsaffron.com

I seem to post a fair amount of sweets & baking.  Baking is fun to blog about!  It’s pretty, and colorful, and fun, and sometimes just for your inner kiddo.  I have fun trying to think of how I can jazz up my favorite blondie recipe.

But in reality, baking is only a small fraction of what we consume at our house.  Our regular go-to meal is almost always a big salad.  It’s a salad, but big (anyone watch that Seinfeld episode?)

This salad I’m sharing with you today is proof that sweets & baking aren’t the only things that can be big and bright and fun!

Sesame & Sriracha Soba Noodle Salad with Rainbow Veggies | sweetpeasandsaffron.com

WARNING: do not read any farther unless you enjoy crisp, crunchy, veggies.  Or cold, nutty soba noodles.  Tossed in a mild sesame dressing with a spicy sriracha kick.

This salad is not for the faint.  Unless you are faint from hunger.

It is packed full of protein (chicken breast), carbohydrates (soba noodles; although actually roughly only half the carbs and calories of regular pasta), and super nutritious veggies.

This is most definitely a well-rounded, complete meal.

Sesame & Sriracha Soba Noodle Salad with Rainbow Veggies | sweetpeasandsaffron.com

I love this salad because it is totally do-able during the crazy time at our house…between the hours of 4-7 when Ben gets home from work, Kai gets completely over-tired and cranky, and I myself am starting to fray at the edges.

I love this salad because it is so fresh and makes me feel like maybe summer is near.  Or at least that maybe, just maybe, the snow will change to rain in the near future.

Well…and yes…I love this salad because it is rather tasty :)

Sesame & Sriracha Soba Noodle Salad with Rainbow Veggies
 
Serves: 2
Ingredients
Salad
  • 2 boneless, skinless chicken breasts (cooked, cooled and cubed)
  • 2 bundles soba noodles (180g or 6.4 oz)
  • ¾ cups purple cabbage (shredded)
  • ¾ cups carrots (cut into matchsticks)
  • ¾ cups cucumber (cut into matchsticks)
  • ¾ cups of each red, orange & yellow peppers (cut into small strips)
  • ½ cup cilantro leaves (roughly chopped)
Dressing
  • ⅓ cup unseasoned rice vinegar
  • ⅓ cup vegetable oil
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame seeds
  • 1 tablespoon sriracha hot chili sauce (see note)
Instructions
  1. Cook chicken breast (or use a pre-cooked rotisserie chicken). We pan-fried ours on medium-high for 6 minutes per side. Cool and cut into bite-sized cubes.
  2. Cook soba noodles according to package directions. While noodles are cooking, whisk together dressing ingredients in a large bowl. When noodles are cooked, run under cool water until cold.
  3. Toss noodles in dressing. Toss in the rest of the vegetables & cilantro, season with salt & pepper, and add more sriracha (if necessary).
Notes
This recipe is for 2 LARGE meal-sized portions.
Make sure to cook the soba noodles at the last possible minute; they can become quite sticky if left to cool for too long.
1 Tbsp of sriracha was the perfect amount of spice for my wussy taste buds. If you like it spicy, add more!

 

Adapted from Bon Appetit

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