Five Spice Soba Salad
6.4 oz (half package) of soba noodles, cooked & drained according to package
1 medium carrot (I used purple), julienned
1/2 lb. sugar snap peas, stems removed and sliced at an angle once (depending on how big your peas are)
1 small zucchini, sliced (see photo below)
1/2 bell pepper, cut into small strips
3 oz. baby spinach
1 green onion (scallion)
small bunch of cilantro, chopped finely
black or white sesame seeds (optional)
neutral oil for cooking, like sunflower
Heat a little bit of oil in a medium sized nonstick saute pan, add the zucchini and bell peppers. Move the vegetables around so they cook evenly. After about 5 minutes, add the spinach and continue cooking until the spinach is wilted – but be careful not to overcook. You want the vegetables to retain as much color as possible. Remove from heat and set aside to cool.
For the dressing:
3 T neutral oil
2 T wheat-free tamari
1 T rice vinegar
1/2 tsp five-spice powder
1/2 tsp sesame oil (optional)
Whisk all ingredients together in a small bowl, you can adjust flavors to taste. Use immediately.
In a large mixing bowl, add chilled cooked soba noodles, cooked veggie mixture, julienned carrots & scallions, sugar snap peas, and half of the dressing. Toss to coat all ingredients. If the noodles seem dry, add a little more dressing. Before serving, top with a little cilantro and sesame seeds (if using).