So much freshness coming at you with this vegetable packed soba noodle salad with lime and sesame dressing!
Late last year a few friends and I formed a small book club. We read Wuthering Heights and then Extremely Loud and Incredibly Close and then unfortunately life (you know cancer, wedding planning, kicking butt at our jobs) got in the way and we have had to pause for a few months. But a few weeks ago we finally decided it was time to dive back in. We were missing our monthly gatherings where we eat dinner, drink wine, and talk into the night about books and other things (sometimes mostly about other things).
Recently I posed to the group that we read all of Jane Austen’s works together. I’ve never managed to read a whole one of her books by myself, but I think the encouragement of interesting discussion with my friends after finishing will push me over the line. So over the next six months we are going to enjoy Jane’s world of witty conversations and Regency Period life along with tasty dinners. One of my favourite things to do when it is my turn to host these tasty dinners is to lay out a variety of dishes so everyone can pick and choose what they want – bonus, I get leftovers to stock my fridge for the next few days. My Soba Noodle and Vegetable Salad with Lime-Sesame Dressing is perfect for gatherings! Book clubs, barbecues, family dinners, potlucks: you name it, and this salad will be a hit with the gathering crowd. Or, you can make it for a quick dinner on a weeknight, and have yummy leftovers for the next day. Serving this to Chris I just added some chicken kebab sticks I grabbed from the deli department so his need for meat was satisfied.
I love soba noodles because they have their own flavour, but they are still a great canvas for interesting crunchy veggies and a tasty sauce. To keep this salad super quick I blanched some green beans, thinly sliced capsicum and spring onion, and tore up some coriander. The dressing was just as easy: lime juice, sesame oil, soy sauce, and a whisper of brown sugar. Then I showered the salad with a handful of roasted cashews for some crunch. That’s it. And it was super tasty. Like…I couldn’t stop going back for just one more bite kind of tasty. The leftovers lasted well in the fridge for a few days, and made my lunchbox the envy of many a co-worker.
Soba Noodle and Vegetable Salad with Lime-Sesame Dressing
Serves 3-4 | Vegan | Store leftovers in the fridge for up to three days
Make it gluten free by using rice noodles instead of soba noodles
- 180g (6 ounces) soba noodles
- 250 grams (8 ounces) green beans
- 1 medium red capsicum
- 1 bunch coriander
- 2 stalks spring onion
- 1/2 cup roasted cashews
For the dressing
- Juice of 2 limes
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- Prepare your soba noodles as directed on the packaging. Remember to give them a good rinse once they have finished cooking to stop them from sticking together. Drain them well and place them in a large bowl.
- Top and tail your beans and cut them into bite-size pieces. Place them into a microwave safe bowl with a small amount of water. Microwave for a minute on high then drain well and place in the bowl with the noodles.
- Core the capsicum and cut into bite size sticks. Thinly slice the spring onions. Add both to the bowl.
- Remove the leaves from the coriander and add to the salad.
- Whisk together all the dressing ingredients in a small bowl and add to the salad.
- Roughly chop the roasted cashews and use them to top the salad.