SOBA NOODLES WITH VEGGIES

I love making noodle salads and I am a big fan of soba noodles. Soba is made from buckwheat flour and is considered a japanese noodle. I usually buy soba noodles at Superstore/Loblows in the aisle where they sell vietnamese noodles. The following recipe is adapted from a column by Mark Bittman who writes for the New York Times (September 23, 2009). I made this salad tonight after spending the afternoon outside watching a football game. I added chopped leftover chicken but you can add cooked shrimp, salmon or beef. The recipe makes two generous servings.

INGREDIENTS:

3 to 4 ounces (100 gms) soba noodles

1 carrot, peeled and finely chopped

1 cup edamame (frozen are fine)

1 stalk celery

1/2 package of spinach

2 to 3 tbsp soy sauce or tamari sauce

1 tbsp lime juice

1 tbsp sesame oil

1 tsp of sugar or low calorie sweetner

a few squirts of hot chili sauce

1/4 cup chopped green onion

leftover chicken (about 1 cup) or other protein (optional)

DIRECTIONS:

1. Bring a large pot of water to boil. Add the noodles and cook for 3 to 4 minutes. Add the carrot, edamame beans and celery and cook for another minute or two. Drain into a colander and set aside Cover the colander with the lid from the pot to keep it warm.
2. In a large bowl, mix together the soy sauce, lime juice, sesame oil, chili sauce and sugar.
3. Add the spinach, green onions, chicken and noodle mixture to the large bowl. Toss well. The heat from the noodles will wilt the spinach.