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.
Noodles
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
Salad Greens
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
Soba Sauce
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.
1/2c tamari
1/4c mirin
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.
I made a hybrid of this with salmon and the bok choy and shitakes. That soba sauce also works great for stir fry. Love!!!