I had this at a friends house a few weeks ago and have made it several times at home since. I am not usually a fan of cold pasta of any sort, but this one is amazing!! It is chocked full of veggies that are rich in vitamins & minerals. Plus, it requires no cooking, so it is great for the last of those hot summer nights when you don’t want to turn on the stove & heat up the house! This recipe makes 4 large servings and is great as left overs for lunch during the week. You can add chicken, shrimp, beef or tofu for protein or serve with a side of steamed edamame.
You will need:
- 1 package buckwheat soba noodles
- 1 teaspoon sesame oil
- 1.5 tablespoons rice wine vinegar
- 5 tablespoons gluten free soy sauce
- 1 teaspoon hot chili oil or hot chili paste
- 2.5 tablespoons extra-virgin olive oil
- 3 medium carrots, thinly sliced or julienned
- 3 celery stalks, thinly sliced or julienned
- 5 green onions, bottom 4 inches, thinly sliced
- 4 cloves garlic, minced
- 1 red bell pepper, thinly sliced or julienned
- 1 head bok choy, julienned
- 1 cup bean sprouts (optional)
- 3 tablespoons minced fresh cilantro leaves
- 3 tablespoons toasted sesame seeds, for garnish
In a medium pot, boil water and cook noodles as directed on package. Be careful not to over cook them or they will become mushy. When they’re finished, place the noodles in an ice water bath to cool for a few minutes. Drain and set aside. If your noodles stick together as mine have done, gently pull them apart with your fingers.
In a large bowl combine, sesame oil, vinegar, soy sauce, hot chili oil, and EVOO. Mix thoroughly and then combine with veggies and noodles. Mix it all up and let it chill in the refrigerator for 30 minutes so that the flavors in the dish really come out. Top with sesame seeds, serve and enjoy!