Refreshing and cool, light yet satisfying these Thai Veggie Soba Noodle Salad Bowls are slurp-tastically delicious. Ready in 30 minutes or less these quick and easy bowls are perfect for lunch or dinner!
½CupScallions, white and green parts – thinly sliced
1Jalapeno– seeded & minced
3TBSFresh Cilantro– roughly chopped
3TBSToasted Sesame Seeds
1inchFresh Ginger– peeled and sliced
1TBSRice Wine Vinegar
3TBSReduced Sodium Soy Sauce
½tspCrushed Red Pepper Flakes
Pepper, to taste
Optional Serving Suggestion:
Lime Wedges, for garnish
Prepare soba noodles according to package directions. When finished, transfer noodles to an ice bath to stop cooking. Drain well and set aside.
Prepare the Dressing: Add all ingredients to the bowl of a food processor. Pulse until smooth and combined. Taste and adjust for seasoning.
For the Salad: In a large bowl mix together all the salad ingredients except for the peanuts and sesame seeds. Add in the cooked and drained soba noodles. Mix to combine. Add in 4 tablespoons of the dressing and toss to combine. For heavier dressed noodles, add in more dressing, 1 tablespoon at a time, tossing to combine.
To Serve: Divide salad between serving plates and garnish with peanuts and sesame seeds. Optional - Top with rotisserie chicken and serve with lime wedges. Serve extra dressing on the side.
*Salad can be prepared a day in advanced. Toss with dressing until ready to serve. *Dressing will keep, covered in the refrigerator for up to 5 days. *Roasted red bell pepper is optional, can substitute raw red pepper. *To roast red bell pepper: 1. Heat oven to high broil and arrange oven rack to top position. Place pepper on a baking sheet lined with aluminum foil. 2. Broil, turning every 2-3 minutes, until charred on all sides, about 8-10 minutes total.*Nutritional information includes everything except optional chicken.