It’s still summer out there, and although the fading sunlight in the evenings and the cool undercurrent of the breeze hints at the approach of autumn, it’s still pretty friggin’ hot some days. So on days like these, when my air conditioner already fights to keep the apartment cool, I like to minimize the amount of cooking I do. This recipe uses only one pot on the stovetop, and takes 20 minutes from start to finish!
The basis of this cool salad are soba noodles. Soba noodles are a Japanese noodle variety made from buckwheat flour. In the package they’re usually a grayish brown color and often come pre-bundled by serving, which is convenient! They’re already salted, so cook them in unsalted water. The soba I have takes a mere 5 minutes to cook, which makes it a quick and easy option for a weeknight meal.
This recipe is vegetarian but can easily be made vegan by swapping out the honey for maple syrup. Now I know you all want to know the nutrition facts on this, so here we go:
Servings Per Recipe: 4
Amount Per Serving
Total Fat: 16.6 g
Cholesterol: 0.0 mg
Sodium: 1,121.7 mg
Total Carbs: 56.1 g
Dietary Fiber: 9.1 g
Protein: 17.5 g
Not bad right? I hope you give it a shot! If you’re hesitant about sodium feel free to swap out regular soy sauce for low-sodium soy sauce. If you need gluten-free, some soba noodles are labeled as such, and you can swap out the soy sauce for tamari. I hope you give this one a shot! (Hey, if you’re reading this at the time of posting you have plenty of time to run out and grab the ingredients for this recipe before dinner tonight. *wink wink, nudge nudge*)
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