I’ve found that as long as I manage the oil used, I can save a lot of calories by consuming Asian noodle dishes versus Italian because they tend to include a lot of vegetables and never call for butter and cheese. And let’s face it, Italian pastas taste better with butter and cheese.
My father is Japanese, and my mother is a German hailing from the Midwest. Only as an adult do I really have an appreciation for the many dishes my mother learned to cook to suit my dad’s Japanese tastes. This recipe was inspired by a dish my Mom used to cook for New Years. You can make this a day ahead as a wonderful side-dish or you can add chicken and make it the main event. As a side dish, this easily serves 6. The leftovers are almost better than eating it fresh!
For the salad:
- One 9 oz package of buckwheat soba noodles (or 3 little “bundles”)
- 3 medium bell peppers sliced thin, it’s prettier if they’re different colors
- 8 oz fresh sugar snap peas
- 1/2 bunch cilantro, de-stemmed and chopped
- 1/2 small red onion, sliced thinly
- 1 tsp rice vinegar
For the Cilantro Pesto:
- 1 1/2 bunches cilantro
- 3 scallions
- 3 Serrano chiles
- 1 clove garlic
- 2 TBsp rice vinegar
- 1 TBsp honey
- 1 TBsp peanut butter
- 2 TBsp sesame seed oil
- 1 TBsp water
- 2 tsp kosher salt (NOT table salt)
- 1/2 tsp black pepper
1.) Start with the Pesto: If you want this dish mild, de-seed and de-vein all three Serrano chiles, the more seeds the hotter it gets. Roughly chop the chiles, scallions, cilantro, and garlic. Place in food processor with vinegar, honey, peanut butter, sesame oil, water, salt, and pepper. Blend thoroughly and check for taste.
2.) For the salad: In a large bowl, add the thinly sliced onion with the 1 tsp rice vinegar and toss to coat. After 5 minutes add the sliced bell peppers, sugar snap peas, and chopped cilantro. Boil water in a large pot and prepare soba noodles according to instructions (It usually takes less than 5 minutes for al dente). Do not overcook buckwheat noodles- they quickly turn gummy and fragile. Drain noodles and rinse with cold water. Drain again and add to the bowl with all the veggies.
3.) With everything in the large bowl, immediately top the noodles with the cilantro pesto and gently toss until all of the noodles and vegetables are evenly coated.
Calories: 272 – Fat : 7.4 grams - Carbs: 44 – Fiber: 5.2 grams – Protein: 9.2 grams