Spring means an opportunity for more vibrancy on our plates. Achieving delicious, satisfying meals is so much simpler with just a few fresh ingredients.
This simple noodle salad can be made with any noodle you prefer. However, the goal is to have more vegetables than noodles. 😉 Rice noodles are nice if trying to create a gluten free version. Or buckwheat soba noodles for increased whole grains (most buckwheat versions also have wheat flour included – be sure to read the ingredients list if trying to avoid certain allergens).
Any variety of vegetables are also delicious here. A great way to get in a spectrum of colors! Broccoli, cauliflower, peas, asparagus, all delicious. If you do not do well with raw vegetables, roast them all at 375 until tender, drizzled with a little olive oil, or steam until tender.
Simple Noodle Salad
- 8 ounces noodles (we used Udon in this version, but try any rice based version, soba, organic spaghetti, etc.)
- 2-4 cups or more of a variety of vegetables – sliced thinly, we used Thai chilies, red pepper, and carrots
- 1/2 cup of Fresh chopped herbs: parsley, mint, cilantro or a combination of all three
- Organic soy sauce or tamari to taste
- Juice of one lime
- Drizzle of sesame oil
Cook noodles according to package directions. Wash and slice vegetables and herbs. Once noodles are cooked, rinse with cool water and let drain for a few minutes. Mix vegetables, herbs and noodles in a large bowl and drizzle with soy sauce, sesame oil, lime juice and a sprinkle of sea salt to taste.
If you would like some additional protein here, we love this dish with: roasted organic chicken, broiled fish, or sauted tempeh.