Looking for a healthy alternative to pasta? This sesame + kale soba noodle salad is set to become your new favourite dinner
by Lindsay Evans
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We love pasta as much as the next person. But sometimes (especially at the start of a new year when we are trying really, really hard to stick to our healthy eating resolutions) we try to lighten things up a little and cook something that we KNOW is healthy, but that will still give us that much-needed comforting hug. Enter our new favourite recipe — this super healthy and super tasty buckwheat soba noodle salad.
Packed with wintery veggies (think kale, shitake mushrooms and red peppers), sprinkled with fresh coriander and toasted sesame seeds and tossed in a (shhh. store-bought!) sesame teryaki sauce, this noodle dish is our latest obsession. Why buckwheat you ask? Soba noodles are much like spaghetti, but have a strong and nutty flavour that stands up incredibly well to the hearty veggies and Asian-flavours found in this recipe. Also, soba noodles have many added health benefits not found in your typical pasta. They are high in fiber, pack 6 to 8 grams of high-quality protein per serving and are chock-full of b-vitamins and other minerals, including iron, calcium, zinc, potassium and phosphorous.
Our only other advice? Make a big batch. It'll not only cover you for tomorrow night's dinner, but it's the perfect packed lunch.
1 package soba noodles
1 tbsp vegetable oil
1 red pepper, julienned
12 shitake mushrooms, julienned
4 cups roughly chopped kale
1/2 cup store-bought sesame teryaki marinade
2 green onions, thinly sliced
3 tbsp toasted sesame seeds
handful coriander leaves, washed and chopped
Bring a large pot of salted water to a boil. Add soba noodles and cook according to package directions, until al dente (about 5 to 7 minutes usually). Drain and rinse under cold water. Let drain well.
In a large skillet heat vegetable oil over medium-high heat. Add red pepper and mushrooms and stir fry for 2 to 3 minutes. Add kale and continue to stir fry for another minute. Pour in sauce and bring to a boil. Continue to stir veggies and sauce until hot and veggies are tender and bring in colour. Add soba noodles and toss well to incorporate everything. Sprinkle with green onion sesame seeds. Using tongs, divide noodles and veggies between 4 bowls. Sprinkle with more sesame seeds and cilantro leaves. Serve immediately.
TIP: This Asian-style salad pairs perfectly with salmon, chicken or shrimp!