I’m so glad to have an extra few days off this holiday break and I can get back to cooking! I actually really enjoy cooking. I love food and something about making it yourself makes it so much better. I’ve only been back in NYC for a few days now and it’s crazy how much better I feel eating at home versus eating out. I’m eating such yummy food and much diverse meals compared to when I eat out. I’ve been on my project for several months now and I tend to go to the same places over and over and order the same meals. It took me awhile to find healthy places and understand the ingredients in each of my meals so I stick to what I know, but I’m feeling much more satisfaction with the diversity of meals and ingredients I’ve been eating while cooking at home these past few days.
I made this colorful Asian salad tonight with soba noodles. I like to cut up all of the raw salad ingredients before hand and place them in containers. I’m so glad that I made the switch to glass tupperware containers a few months ago. They’ve really come in handy and I don’t have to worry about any interactions with plastic- plastic interacting with your food is a real thing! The raw ingredients will be more than you need so this separate makes it super easy to prepare this recipe with the leftovers!
This salad has an Asian food type flavor. For the salad dressing, I used coconut aminos instead of soy sauce. This still gives it an Asian- like flavor, but without the soy. I generally avoid soy or treat it as a “treat” when I do have it (i love tempeh!), so this makes a great substitute.
2 cups spinach
1/9 gf** (important to check because not all soba noodles are gluten free) packet of soba noodles
1/4 red pepper
1/2 large carrot
Few slices of cabbage
Few slices of red onion
Salad dressing ingredients:
Spoonful of almond butter
Juice of 1 lime
Sprinkle of ground ginger
A couple drops of coconut aminos
1/2 clove of garlic
Water to get the right consistency
- Heat up a pan of water on the stove.
- As you are waiting for the water to boil, place 2 cups of spinach on a dish.
- Prepare raw vegetables and place to the side: Cut a few pieces of red cabbage, cut the red pepper, peel the carrot using a vegetable peeler, cut mango, cut a few slices of red onion, cut avocado in half and dice the half of avocado.
- Once the water is boiling, place soba noodles in the boiling water. Refer to packaging directions, but they typically only cook for 4-8 mins.
- Prepare the salad dressing- add ingredients to food processor or blender and blend until smooth. Add water a little at a time until you get the right consistency.
- Remove soba noodles from boiling water and allow to drain.
- Add soba noodles on top of the lettuce.
- Add the salad dressing on top of the soba noodles.
- Add raw vegetables to dish