The: you’re having a random smattering of ‘difficult’ diners over for dinner and THIS will appease them all kind of bowl, today I couldn’t be more excited to share my Soba Noodles with Green Crunch Salad – an Asian inspired hearty and creamy, yet simultaneously bright, light, and crunchy pasta and salad hybrid wonder. Making more than enough to host a well attended potluck, or your hungry self for a workweeks worth of lunches, this buckwheat soba noodle bowl is enthusiastically adorned with an array of crunchy and hydrating spring greens: green cabbage, Persian cucumbers, and a heaping handful of Earthbound Farm’s spinach and arugula half & half mix. Available in 100% post-consumer recycled PET plastic vessels, Earthbound Farm’s greens are USDA Organic, and GMO and synthetic chemical free; a welcomed peace knowing your salad is free of chemical herbicides, fumigants and synthetic fertilizers. Tossed with the dreamiest nut butter, coconut milk, and lime juice based dressing and raw cashews and pumpkin seeds for that extra pop of crunchy crunch, I can guarantee your guests (and workweek lunchtime you) will be begging for seconds. I serve my green soba noodle salad lightly dressed with an extra squeeze of fresh lime juice.
Soba Noodles with Green Crunch Salad [serves 6]
8 ounces dried buckwheat soba noodles
2 cups Earthbound Farm Spinach/Arugula Half & Half
2 Persian cucumbers, halved lengthwise + sliced into thin rounds
½ green cabbage, thinly sliced
½ cup fresh cilantro, roughly chopped
¼ cup fresh mint, roughly chopped
¾ cup light coconut milk, from can
½ cup watermelon seed or almond butter
1 clove garlic, peel removed
2 tablespoons tamari or soy sauce
1 tablespoon coconut sugar
juice of 2 limes
¼ cup raw cashews, roughly chopped
¼ cup raw pumpkin seeds
Bring a large pot of water to a boil over medium-high heat. Add soba noodles and cook per package directions. Drain and rinse under cold water until chilled throughout. Set aside.
In a large bowl, toss Spinach/Arugula Half & Half with sliced cucumber, cabbage, cilantro, and mint. Set aside.
In a high speed blender or food processor fitted with an S-blade, whiz coconut milk, nut better, garlic, tamari, coconut sugar, and lime juice until very well blended and smooth. Set aside.
To Assemble: In a large serving bowl, gently toss prepared soba noodles with salad mixture. Alternatively, serve salad mixture atop soba noodles. Sprinkle with chopped cashews and pumpkin seeds, dress to taste, serve, and enjoy!
Nutritional Information [per serving, utilizing all dressing]
340 Calories, 16g Fat, 40g Carbohydrates, 3.5g Fiber, 5.5g Sugar, 13.2g Protein
Thank you Earthbound Farm Organic for sponsoring this post and thank you for reading!