Straight from Salt & Lavender | Serves: 2-4 | Time: ~20 min
Ingredients
Salad
6.4 ounces #soba noodles (I used 6 oz.)
1/2 red bell pepper, chopped (I used a whole small pepper)
1 large carrot, grated (I just finely chopped
1/2 tablespoon (or to taste) chopped chives (I added more)
1 tablespoon cilantro, chopped
2 tablespoons chopped peanuts (I used less)
Dressing
3 tablespoons #peanut butter
1/2 tablespoon sesame oil
1/2 tablespoon hoisin sauce
2 teaspoons #Asian chili paste like sriracha (I added more)
Juice of 1/2 lime
1 teaspoon soy sauce (I used coconut aminos)
1 clove garlic, minced
1/2 teaspoon grated ginger
1 tablespoon water
Instructions
Cook the soba noodles according to package directions. Rinse them under cold water, make sure they're well drained, then allow them to cool while you prep the other ingredients.
Prep the remaining ingredients and add them to a large bowl, and whisk the dressing
ingredients together in a small bowl.
Toss the noodles and other ingredients with the dressing until everything is coated (I found it easiest to do this with tongs).
Serve immediately or chill for later. Recipe keeps in the fridge for a few days.
What I ate and drank today (2/21/2018):
128 oz of water
3 cups of decaf coffee
White wine
Leftover minty zucchini and strawberry chilled soup
Cheese and crackers
Cold soba noodle salad
Exercise:
~2 miles of walking
Strength training (arms and core)