This is an easy recipe that is a great dish for a picnic or a school lunch box. It is healthy and delicious as well.
kitchen gear
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Cutting board
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Sharp knife (adult needed)
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Large pot
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Colander
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Medium Bowl
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Whisk
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Large bowl
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Measuring cups
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Measuring spoons
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Ingredients
- 8 oz. package of soba noodles
- 1⁄4 cup rice vinegar
- 1⁄4 cup lemon juice
- 1 tablespoon honey
- 1⁄4 cup grapeseed oil
- 1⁄2 teaspoon toasted sesame oil
- 1 teaspoon minced garlic
- 1 tablespoon toasted sesame seeds
- 2 tablespoons soy sauce, low sodium
- 1 cup carrots, jullienned*
- 1 cup snap peas, jullienned
- 1 cup spinach, jullienned
- 1⁄2 cup shiitake mushrooms, jullienned
- 1⁄3 cup scallion, sliced thinly
- 1⁄3 cup cilantro leaves, chiffonade**
- Pepper to taste
Instructions
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Put a pot filled with water on the stove. Turn the heat to high and add the soba noodles. Boil the noodles according to package directions. Drain and set aside to cool.
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To mix the dressing, combine the rice vinegar, lemon juice, honey and Dijon mustard in a medium-sized bowl. Whisk in the grapeseed oil and the sesame oil. Add the minced garlic, toasted sesame seeds, and soy sauce. Set aside.
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In a large bowl, combine the cooked noodles, carrots, snap peas, spinach, mushroom, scallion, and cilantro. Add the dressing and toss gently.
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Serve the noodle salad either room temperature or chilled.
Notes
ADD THIS
Toasted almond slivers
*Jullienned means to cut in long, thin strips
**Chiffonade means to cut herbs or green leafy vegetables into long, thin strips
