More opportunities for healthful raw vegetables, omega-filled seafood and whole grains (soba noodles are made from buckwheat)! This is a combination of a recipe from Eating Well Magazine and another from Women’s Health—one recipe’s dressing with another’s ingredients. A snap to make, totally delicious (the ginger is like a tiny burst of eternal sunshine) and full of goodness, the Gray Family is going to take this one DOWNTOWN for dinner tonight.
6 oz. buckwheat soba noodles
1/2 C chopped fresh cilantro
1/2 C chopped fresh basil
1 C sliced bell pepper (red, orange or yellow, preferably)
1 large carrot grated
1 mango, peeled, flesh cut into cubes
1 1/2 C cooked, peeled, deveined, detailed shrimp
dressing:
1/2 C natural smooth peanut butter
1/4 C rice vinegar
1 Tbl honey or agave nectar
1 Tbl minced fresh ginger
1 Tbl + 2 tsp soy sauce (San-J tamari and LaChoy soy sauce are gluten-free)
1 Tbl lime juice
1 tsp lime zest
1 Tbl water
chopped peanuts for garnish
While the soba noodles are cooking, chop all of your vegetables, herbs and mango, and get your shrimp ready. The soba only takes five minutes, so pay attention. Rise the noodles in cold water and set aside.
In the meantime make your dressing. It will probably taste wicked-salty to you, but don’t worry, it will be just right once everything is tossed together. Serve chilled, topped with chopped peanuts.
Wow! This was really tasty! Such an interesting recipe and so easy to make. The hardest part was finding the Soba Noodles. I laugh because intead of using 1 1/2 cups shrimp I used 1 1/2 pounds! Super yummy! I would say that this recipe could serve 6 to 8 people. (assuming that you may have a green salad or fruit with it as well.
ReplyDeleteWhen you eat this, you feel like you are being so good to yourself because of all the fresh and various ingredients. I think we liked this because it was so so different than anything we ever have made before. Another winner.....