Vegan Soba Noodles
|Lemon||1 , zested and juiced|
|Lime||1 , zested and juiced|
|Orange||1 , zested and juiced|
|Rice vinegar/Apple cider vinegar||2 Tablespoon|
|Toasted sesame oil||1 Teaspoon|
|Soba noodles||150 Gram (Buckwheat)|
|Cucumber||1 , julienned|
|Carrots||2 , julienned|
|Avocado||1 , sliced|
|Green onions||2 , chopped|
|Toasted sesame seeds||1 Tablespoon|
1.Make the dressing by whisking the fruit zest and juices, vinegar, miso and sesame oil together in a small bowl. The longer this sits, the better it will be so make it ahead of time if you can.
2.To cook the noodles, bring a pot of lightly salted water to a boil and add the noodles. Stir them occasionally to keep them from sticking to each other and the bottom. When they are just cooked, strain them and toss them with a small amount of untoasted sesame oil if you wish.
3.While the noodles cook, prepare the vegetables. The secret to getting a good julienne cut (think matchsticks) is to have a sharp knife. Lightly toast the sesame seeds in a toaster oven or oven at 300-350 degrees F for more flavor, and toast a bunch at once to not waste the oven time and have some on hand for other things. They will only take a few minutes, and you need to keep an eye on these little guys because they will burn quickly. Burnt seeds not only taste bad, but can be unhealthy to eat as well.
4.Serve the noodles hot or chilled, topped with the fresh veggies, dressing and sprinkled with sesame seeds. I hope you enjoy this soba noodles recipe, the latest of my healthy vegan recipes.