Spicy Soba Noodles

I have the same routine practically every Sunday. I do yoga, head to the farmers market, and grocery store. I then come home to prep lunch and dinner meals for the week. I am a pretty typical type-A personality which means I can tell you what we will be eating for most nights the week before. I create a menu and post it, it helps keep me sane and organized and lets BL know what he can expect each night.

I usually just plan leftovers to be lunch the following day, but every now and then I end up staring at the fridge in the morning with no clue on what I am packing for lunch. I’ve started making a meal to be used as a snack throughout the week or for lunches. It works out perfectly. It doesn’t take too much more of my time on Sundays and it leaves out any additional work during the week. Usually these meals are a giant salad, soup, or leftover cutup vegetables with dip. This week, I decided to make a cold noodle salad with the leftover vegetables I was prepping for other dinners this week.


Spicy Soba Noodles

Spicy Soba Noodles
 
Prep time
Cook time
Total time
 
Author:
Recipe type: entree, noodles
Serves: 4
Ingredients
  • 8 oz. soba noodles
  • 1 cup shredded carrots
  • 1 red bell pepper, sliced into very thin strips
  • ½ cup scallions, sliced thin
  • ¼ cup peanuts, chopped
  • 2 tbsp. soy sauce
  • 1 tbsp. sesame oil
  • 2 tbsp. chili oil
  • 1 tsp. maple syrup
  • 1 tsp. rice wine vinegar
  • ¼ tsp. cayenne pepper
Instructions
  1. Whisk together the soy sauce, sesame oil, chili oil, maple syrup, cayenne pepper, and rice wine vinegar. Set aside.
  2. Cook the noodles per package directions. Drain, rinse with cold water and drain again.
  3. Toss the noodles with the dressing, carrots, scallions, and red pepper. Garnish with peanuts.
Nutrition Information
Serving size: 157g Calories: 367 Fat: 15.5g Saturated fat: 2.2 Carbohydrates: 51g Fiber: 2.6g Protein: 9g

What’s your favorite meal to have on hand?

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