Teresa's Recipes
Bok Choy and Soba Noodle Salad
Dive into this vibrant and refreshing Bok Choy and Soba Noodle Salad, where the crisp crunch of bok choy meets the delightful chewiness of soba noodles. Tossed in a zesty sesame dressing, this dish not only tantalizes your taste buds but also brings a burst of colors to your plate. Inspired by the traditional Japanese soba noodle preparations, this salad brings a fusion of flavors that can serve as a light lunch or a perfect side dish for grilled meats. Enjoy the freshness of vegetables paired with nutty sesame and a hint of sweetness!
Ingredients
- 8 ounces Soba noodles
- 4 cups, chopped Bok choy
- 1 medium, julienned Carrot
- 1 medium, thinly sliced Red bell pepper
- 3, chopped Green onions
- 1/4 cup, chopped Cilantro
- 2 tablespoons Toasted sesame seeds
- 2 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 1 tablespoon Sesame oil
- 1 teaspoon Honey
- a pinch Red pepper flakes
Dietary Notes
- Servings: 4
- Dish Type: Salad
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Calories: 220
- Fat: 9g
- Carbs: 30g
- Protein: 6g
- Sodium: 450mg
- Sugar: 2g
Instructions
- Cook the soba noodles according to package instructions. Drain and rinse under cold water to stop the cooking process and cool them down.
- In a large mixing bowl, combine the chopped bok choy, cooled soba noodles, julienned carrot, sliced red bell pepper, chopped green onions, and chopped cilantro.
- In a separate small bowl, whisk together the dressing ingredients: soy sauce, rice vinegar, sesame oil, honey, and red pepper flakes until well combined.
- Pour the sesame dressing over the salad and toss gently to ensure everything is well coated with the dressing.
- Sprinkle the toasted sesame seeds on top before serving to add a delightful crunch.
Tips
- For added protein, consider tossing in some grilled chicken or tofu.
- Feel free to substitute bok choy with other greens like spinach or kale.
- Adjust the sweetness of the dressing by adding more or less honey according to your taste.