I cook nearly every night of the week and it’s often my favorite part of the day. I heart coming up with new ideas, like this soba noodle salad, and putting recipes to work in the kitchen.
But lately, my grocery bills have been out of control–it turns out creativity has its price. So now I’m adding in a new sort of creativity. In the coming months, I’m challenging myself to slash my grocery bills by one-third while still producing high quality, organic, vegetarian meals. Recipes like this soba noodle salad are ideal. It’s inexpensive, healthy vegetarian grub at its best–perfect for dinner and even better the next day for a leftover lunch.
Weekday Soba Noodle Salad
8 oz soba noodles
1 cup canned organic coconut milk
2 Tbsp. peanut butter
1 Tbsp. maple syrup
1 Tbsp. soy sauce
1 Tbsp. sesame oil
1 Tbsp. cilantro, chopped
2 tsp. crushed red pepper flakes
1 tsp. grated ginger
1/4. tsp curry paste
Sea salt and freshly cracked pepper to taste
Garnish with green onions and salted peanuts
1. Cook soba noodles as per package directions. Add a drizzle of sesame oil so the noodles don’t stick together.
2. Whisk the peanut butter, maple syrup, soy sauce, sesame oil, cilantro, red pepper flakes, ginger and curry paste together in a large bowl.
3. Add cooked soba noodles to the bowl, ensuring that they’re well coated in the peanut sauce. Season with salt and pepper to taste.
4. Garnish with green onions and salted peanuts. Serve with a green salad. This soba noodle salad can be served cold or warm.
Recipe adapted from Vegan World Fusion Cuisine.
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Image: Michael Phams