Fresh Vegetables Soba Noodle Salad with Kale and Sesame Dressing

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This is the perfect refreshing food to make if you had a big day of junk food!

This requires not a lot of time, only a very tiny amount of cooking, and it tastes great. Though, the vegetables do end up a bit hard, so warning to those trying to stay on a soft food diet or find hard foods like raw carrots difficult to digest. You may need to boil the carrots for a little longer.

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There’s just something really awesome about an Asian inspired noodle bowl that’s a little sour, a little salty, a little sweet and all sesame taste.

Even for people who usually don’t like stuff like broccoli, I totally urge you to try this, because the dressing sauce totally gives the vegetables a makeover.

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A note to people who like eating raw, you don’t have to soak the carrots, bell peppers or broccolini in hot water if you don’t want. My stomach is a bit sensitive to raw foods and sometimes the hardness of it gives me a bit of a stomach ache, so I like to make it softer. You can just directly throw the dressing on those vegetables without any boiling water.

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Also, you know the feeling when you take some photos, then look at them unsatisfied, knowing that you have to try again? This was one of the times when it happened. I first set this up just to take photo of the bowl but the colours just didn’t seem right with just the wood in the background. I started experimenting with an orange cloth, as well as some raw vegetables, and I ended up absolutely LOVING the photos.

This really shows that sometimes if you’re unhappy with your work, it can lead you to become motivated to do even better, if you stop and listen to it and do what your feelings are telling you to, which is to try again.

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Fresh Vegetables Soba Noodle Salad with Kale and Sesame Dressing

1 bundle soba noodles
5 baby carrots
1/2 red bell pepper
2 broccolini spears
1 cup kale
1-2 sprigs cilantro

Dressing
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon balsamic vinegar
1 teaspoon low sodium soy sauce
1 teaspoon white cooking wine
1/2 teaspoon sesame oil
1/4 teaspoon pure maple syrup
A few sprinkles black pepper
A sprinkle of Himalayan/sea salt
A pinch of red pepper flakes
1 teaspoon sesame seeds

Chop the baby carrots, bell pepper and broccolini spears in small slices and put them together in one large bowl.

Chop the kale into small pieces and remove the hard stems (if you want). Also, chop the cilantro and combine the two in one bowl.

Put the soba noodles (you can use other whole grain noodles if you want) in a saucepan and fill it with enough water to cover the noodles. Bring it to a boil, which takes up to 10 minutes (or even more on some stoves), then turn the heat off. The noodles should be cooked by now, if your noodles are still hard, let it cook a few minutes longer.

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Meanwhile in a small bowl, mix the dressing by combining all the ingredients together and stirring until it’s dissolved.

Once noodles are ready, prepare a strainer. Put the strainer before the large bowl containing the baby carrots, bell pepper and broccolini, and pour the soba noodles and boiling water over the strainer. The hot water should all go inside the large bowl with the vegetables, while the noodles are caught in the strainer.

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Allow the liquid to drain from the strainer, then add the kale and cilantro with the noodles in the strainer. Mix it a little.

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Wait for about a minute, then pour the vegetables and boiling water into the strainer (with the noodles, kale and cilantro still in there). This should allow the cilantro and kale to briefly warm up. Allow all the water to drain, then pour everything (the noodles and veggies) into a bowl (without any water in it).

Drizzle in the dressing and stir it around until the dressing is evenly mixed, then add the sesame seeds on top.

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Fresh Vegetables Soba Noodle Salad with Kale and Sesame Dressing
Serves: 1
 

Ingredients
  • 1 bundle soba noodles
  • 5 baby carrots
  • ½ red bell pepper
  • 2 broccolini spears
  • 1 cup kale
  • 1-2 sprigs cilantro
Dressing
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon low sodium soy sauce
  • 1 teaspoon white cooking wine
  • ½ teaspoon sesame oil
  • ¼ teaspoon pure maple syrup
  • A few sprinkles black pepper
  • A sprinkle of Himalayan/sea salt
  • A pinch of red pepper flakes
  • 1 teaspoon sesame seeds

Instructions
  1. Chop the baby carrots, bell pepper and broccolini spears in small slices and put them together in one large bowl.
  2. Chop the kale into small pieces and remove the hard stems (if you want). Also, chop the cilantro and combine the two in one bowl.
  3. Put the soba noodles (you can use other whole grain noodles if you want) in a saucepan and fill it with enough water to cover the noodles. Bring it to a boil, which takes up to 10 minutes (or even more on some stoves), then turn the heat off. The noodles should be cooked by now, if your noodles are still hard, let it cook a few minutes longer.
  4. Meanwhile in a small bowl, mix the dressing by combining all the ingredients together and stirring until it’s dissolved.
  5. Once noodles are ready, prepare a strainer. Put the strainer before the large bowl containing the baby carrots, bell pepper and broccolini, and pour the soba noodles and boiling water over the strainer. The hot water should all go inside the large bowl with the vegetables, while the noodles are caught in the strainer.
  6. Allow the liquid to drain from the strainer, then add the kale and cilantro with the noodles in the strainer. Mix it a little.
  7. Wait for about a minute, then pour the vegetables and boiling water into the strainer (with the noodles, kale and cilantro still in there). This should allow the cilantro and kale to briefly warm up. Allow all the water to drain, then pour everything (the noodles and veggies) into a bowl (without any water in it).
  8. Drizzle in the dressing and stir it around until the dressing is evenly mixed, then add the sesame seeds on top.

 

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