I have a new mantra. It’s “THERE CAN BE NO LEFTOVERS!” I declared this loudly to Dan as we served up our late lunch today- bowls full of protein-packed buckwheat noodles in a citrusy sauce with greens that were taking up valuable real estate in our refrigerator.
I have been making a riff on this salad for some time now- it’s pretty foolproof. My number one suggestion is to cook the soba noodles first thing so that they have time to cool and dry off- I just let them sit in the colander (better yet to put them in a bowl in the fridge.) And don’t skimp on the sauce. The sauce is the boss. I’m sure I’ve also mentioned this before, but I don’t measure anything, so use this recipe more as a guideline and be creative with whatever you might have burning a hole in your fridge.
Soy-Citrus Soba Noodle Salad
Garlic clove, make into a paste with a pinch of salt
Soy sauce or tamari
Juice of 1 or 2 limes or lemons (or a combination)
Fresh ginger, minced
1-2 Tbl. sesame oil
Cilantro and basil, chopped
Green onions, minced
Soba (buckwheat) noodles (about a handful the size of quarter per person is a good bet)
Greens (any combination of collard greens, kale, beet greens, swiss chard, spinach…)
Cucumbers, sliced thinly or celery, chopped
Snow peas, chopped into thirds
Boil water for the soba noodles and cook according to the directions. I like to give the noodles time to cool and dry off so the sauce sticks better to the noodles. Combine the ingredients for the sauce in a large bowl. Start with the garlic paste and stir in the other ingredients. Taste as you go along and adjust as you like (I like A LOT of citrus, fresh herbs and heat.)
Saute the greens for the salad over medium low heat just until they are tender and starting to cook down. I saute them in organic canola oil or coconut oil and a little more chili sauce. Slice the cucumbers and chop the snow peas. To assemble the salad toss the all of the ingredients into the bowl with the sauce. Garnish each serving with peanuts, cilantro and a squeeze of lime, if you like.