Asian Soba Noodle Salad
ast time I was in Florida, Erik and I went to our favorite vegan restaurant in his town and I ordered an Asian soba noodle salad. I knew from the second I tasted it that I wanted to recreate it and I did as soon as I got back to North Carolina.
Soba noodles are made from buckwheat- which is actually a seed and naturally gluten free for those of you who can't eat gluten. (Luckily I do not have Celiac's and can definitely enjoy all the gluten, but soba noodles are a nice way to switch things up once in a while, just like chickpea pasta and red lentil pasta!
This salad is loaded with veggies, protein, and carbs to keep you fueled through the rest of your afternoon or night (or morning, I won't judge if you eat this for breakfast).
-mixed cabbage and romaine (mix from Trader Joe's)
-black sesame seeds
-dressing (I like using Trader Joe's spicy peanut dressing or carrot miso dressing)
Cook soba noodles according to package directions. While they're cooking, zoodle the zucchini and put it in a large bowl. Add some cabbage and romaine and about 1/2 cup shelled edamame. Add the noodles once they're done cooking and add in dressing and mix it all together until everything is coated in dressing. Sprinkle sesame seeds on top and some chopped scallions and enjoy!