Thai Veggie Soba Noodle Bowls {with Ginger-Tahini Dressing}
Apr 04, 2016 in chicken, condiments & sauces, entree, healthy, lunch, pasta, salad, vegetarian, cabbage, carrots. Read the original on: No Spoon Necessary
Refreshing and cool, light yet satisfying these Thai Veggie Soba Noodle Salad Bowls are slurp-tastically delicious. Ready in 30 minutes or less these quick and easy bowls are perfect for lunch or dinner! 
Hello friends and Happy Monday!
So I have a random question for you guys today. What the heck did we do before google? Where did we turn to for the answers to all of our trivial, arbitrary life’s questions? I guess I already know the answer to this since I specifically remember asking Jeevs, and before that gathering large quantities of books at the library to seek out the answers to just one question or topic.
But really, looking back… what the heck did we do before google?
Answer: We spent hours of our time getting answers to serious questions. We didn’t waste time getting the answers to questions that didn’t need an immediate answer. (<– At least I didn’t). Think of how much more knowledge we have, now that answers to all (well almost all) life’s questions are at our finger tips. 
For example, Saturday night Boy and I were outside with our Fur daughter and he said, “Hazel, come look at this red star in the sky.†I looked and immediately googled, “red star in the sky†on my phone. Turns out it wasn’t a star at all. It was Mars. We, of course, proceeded to talk about how amazing it was that we were staring at Mars, and I couldn’t help but think, I would have never known what we were looking at if it wasn’t for google. I mean, I most definitely wouldn’t have gotten in my car and drove to the library at 10 o’clock PM.
So, I guess I just want to thank all the people who made the internet possible. Thank you for giving me access to a wealth of knowledge, and somewhere to turn when I need the answer to some nonsense that I have running through my brain. 
Anyways, I know all that was completely random. But I couldn’t help myself from rambling this morning. To reward you for dealing with my baloney I made you guys some kick arse noodle bowls.
Thai Veggie Soba Noodle Salad with Ginger-Tahini Dressing
Cold soba noodle bowls just scream spring to me. They are refreshing and cool, light yet satisfying and 100% slurp-tastically delicious. Plus they are a ‘choose your own adventure’ type of meal, which I love. You can customize them to what you are craving, or simply empty out your fridge of all the veggies that are about to expire.
Oh, and on top of all that fabulosity, these bowls take less than 30 minutes to whip together, from start to finish. 
For this salad I chose to go with an Asian spin, for both the vegetables and the dressing.
These bowls of yum are slightly spicy, a smidgen sweet, herbaceous, and packed with crunchy, healthy vegetables. The ginger-tahini dressing finishes this dish off with the perfect amount of creamy, silky, smooth deliciousness.
Ultimately, this noodle salad is off the charts scrumptious. Annnnd they happen to taste just as good the next day, so I highly recommend you made extra and nosh on these leftovers for lunch. 
But, before you go off and print this recipe, I have a few notes for you:
- These soba noodles can be made vegetarian or you can add a meat protein. I have made them both ways, and trust me, both are delicious. Rotisserie chicken is delectable in here, simply shred it and add it in. Boom – winner winner chicken soba noodle dinner.
- For extremely fast prep time: buy pre-shredded carrots, jarred roasted red peppers and shelled edamame. You can either purchase a bag of pre-shredded cabbage or use a food processor to shred the cabbage quickly.
- When dressing the noodles, start with 4 tablespoons of the dressing and toss to combine. Add in more dressing, 1 tablespoon at time, until desired balance of dressing to noodles is achieved.
Perfect for an easy lunch or dinner, I know you guys are going to love this soba delicious noodle salad! Until Thursday, friends – Cheers to easy meals that don’t sacrifice your time or flavor.
Xoxo-
Cheyanne
5.0 from 15 reviews
Thai Veggie Soba Noodle Bowls {with Ginger-Tahini Dressing}
Author: Cheyanne Bany
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Serves: 4
Ingredients
- 6 ounces Soba Noodles (about 2 bundles)
- 1 Cup Purple Cabbage – thinly sliced
- 2 large Carrots – julienned (about ¾ cup)
- 1 small Roasted Red Bell Pepper* – julienned
- ½ Cup Scallions, white and green parts – thinly sliced
- 1 Jalapeno – seeded & minced
- 1 Cup Edamame - shelled
- 3 TBS Fresh Cilantro – roughly chopped
- â…“ Cup Peanuts
- 3 TBS Toasted Sesame Seeds
- Ginger-Tahini Dressing:
- 2 TBS Tahini
- 1’’ Fresh Ginger – peeled and sliced
- 1 clove of Garlic - minced
- 1 TBS Rice Wine Vinegar
- 1 TBS Lime Juice
- 3 TBS Reduced Sodium Soy Sauce
- ½ tsp Crushed Red Pepper Flakes
- 3 TBS Agave Nectar
- 1 TBS Sesame Oil
- 1 TBS Olive Oil
- â…› tsp Salt
- Pepper, to taste
- Optional Serving Suggestion:
- 2 Cups Rotisserie Chicken
- Lime Wedges, for garnish
Instructions
- Prepare soba noodles according to package directions. When finished, transfer noodles to an ice bath to stop cooking. Drain well and set aside.
- Prepare the Dressing: Add all ingredients to the bowl of a food processor. Pulse until smooth and combined. Taste and adjust for seasoning.
- For the Salad: In a large bowl mix together all the salad ingredients except for the peanuts and sesame seeds. Add in the cooked and drained soba noodles. Mix to combine. Add in 4 tablespoons of the dressing and toss to combine. For heavier dressed noodles, add in more dressing, 1 tablespoon at a time, tossing to combine.
- To Serve: Divide salad between serving plates and garnish with peanuts and sesame seeds. Optional - Top with rotisserie chicken and serve with lime wedges. Serve extra dressing on the side.
Notes
*Salad can be prepared a day in advanced. Toss with dressing until ready to serve.
*Dressing will keep, covered in the refrigerator for up to 5 days.
*Roasted red bell pepper is optional, can substitute raw red pepper.
*To roast red bell pepper:
1. Heat oven to high broil and arrange oven rack to top position. Place pepper on a baking sheet lined with aluminum foil.
2. Broil, turning every 2-3 minutes, until charred on all sides, about 8-10 minutes total.
*Dressing will keep, covered in the refrigerator for up to 5 days.
*Roasted red bell pepper is optional, can substitute raw red pepper.
*To roast red bell pepper:
1. Heat oven to high broil and arrange oven rack to top position. Place pepper on a baking sheet lined with aluminum foil.
2. Broil, turning every 2-3 minutes, until charred on all sides, about 8-10 minutes total.
3.2.2708
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The post Thai Veggie Soba Noodle Bowls {with Ginger-Tahini Dressing} appeared first on No Spoon Necessary.
Read the original on: No Spoon Necessary
No Spoon Necessary, Cheyanne Holzworth-Bany
My name is Cheyanne, and I am the proud developer of No Spoon Necessary. I am a culinary school graduate who has worked in the restaurant world, both the front and the back of the house. I am also a loving wife and mother of two furry four legged daughters. My blog is a place for me to share my passion for food with you.
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