Soba noodles, fresh veggies tossed in a spicy peanut sauce.
Course: Lunch, Main Course, Salad
Cuisine: Vegan, Vegetarian
Keyword: peanut sauce, soba noodles, sweet potato
Author: Trish | The In Fine Balance Food Blog
½lbsoba noodlescooked to package directions and rinsed in cool water
6cupsshredded lettuceromaine or ice berg
4cupsshredded green cabbage
2cupsgrated raw sweet potato
1red or green sweet pepper thinly sliced half of each is nice for colour
1cupthinly sliced radish
1cupmung bean sprouts
½cuptorn fresh basil, mint and cilantro leaves
chopped peanuts (optional)
Spicy Peanut Sauce
⅓cup lime juice
3Tbspsoy sauce or Braggs liquid aminos
3Tbspcreamy peanut butter
2tspred chili paste
3cloves garlic, minced or pressed
Cook noodles according to package directions, drain and rinse under cool water to remove starch and stop cooking
Combing peanut sauce ingredients in a small bowl. Whisk to combine.
Combine lettuce and cabbage and arrange on the bottom of a serving platter. Top with noodles and arrange vegetables on top. I like to place them in little piles on top so you can see each of the vegetables individually. Drizzle sauce over salad and top with chopped peanuts if using. Serve, letting eveyone take what they want. Alternatively, give the salad a good toss before serving.
You can mix up the veggies here to use what you have on hand. Things you can swap in: shredded carrot, sliced now peas, sliced cucumber or daikon radish. Smoked tofu is a nice addition for a little bit of protien.This salad also works nicely as a packed lunch. Pack lettuce, noodles and veggies together in a 2-3 cup sized containers. Pack about 2 tablspoons of sauce in separate containers. Pour sauce over salad just before serving.