A mix of fresh, raw and wholesome, nutrient dense cooked yum in a bowl. Feel free to add more crisp vegetables like sprouts, grated carrots, snow peas, fresh mushrooms etc. Fast, quick, easy and uncomplicated, this dish packs a filling, nutritious bite in no time at all.
1 Pound of 100% buckwheat soba
1 zucchini squash- spirulized ( you will need a spirulizer for this!
1/4 red pepper, minced or small dice
I used red leaf lettuce in chiffonade or thinly sliced
toss with lemon juice
1 t hot sesame oil
salt & pepper
Set aside in serving bowl
I make a lot of this and have it in the fridge ready to go at ALL TIMES. Perfect quick toss for noodles or for dipping.
1″ piece of fresh ginger, grated or thinly sliced
1 clove garlic, smashed and minced
2t hot sesame oil
1T water- if needed
Bring a pot of salted water to a boil. Add the soba and cook until al dente. Rinse well with fresh water, then drain and set aside.
Spirulize the squash, salt with about 1/2t pink salt and set in a colander in the sink for several minutes to soften.
In a large bowl, toss the cooled buckwheat noodles with the zucchini noodles and add your preference of Soba Sauce (to taste).
In a serving bowl, add the shredded greens (and any other fresh veggies you would like to your noodle bowl!) and the layer on a serving of dressed noodles. Top with the minced red pepper and serve warm or cold. FRICKEN DELICIOUS.