Asian Soba Noodle Salad with Coconut Ginger Dressing

Soba noodles are Japanese noodles made of buckwheat and wheat flour. They are perfect to use in either hot or cold pasta dishes and don’t soak up the sauce as quickly as regular pasta. Combine them with a coconut-peanut dressing and a variety of vegetables to make this great appetizer or main course.

1. Bring a large saucepan of water to a boil and cook the noodles for 3 to 5 minutes or until tender. Drain. Rinse under cold running water and drain again.
2. Combine the noodles, snow peas, red pepper, green onion, cilantro and peanuts in a large serving bowl.
3. To make the dressing Combine the coconut milk, peanut butter, soy sauce, vinegar, sesame oil, sesame seeds, garlic, brown sugar, ginger and chili sauce in a bowl or a small food processor. Whisk or process the mixture until smooth.
4. Pour the dressing over the vegetable-noodle mixture and toss to coat.

8 oz thin soba noodles
1½ cups finely chopped snow peas
1½ cups finely chopped red bell pepper
½ cup finely chopped green onion
1⁄3 cup chopped cilantro or parsley
¼ cup chopped peanuts
½ cup light coconut milk
3 Tbsp natural peanut butter
2 Tbsp low-sodium soy sauce
2 Tbsp rice vinegar
1 Tbsp sesame oil
1 Tbsp toasted sesame seeds
2 tsp minced fresh garlic
2 Tbsp brown sugar
1 tsp minced fresh ginger
1 tsp hot chili sauce, or to taste

Makes 8 servings.

Preparation time: 20 minutes
Cooking time: 3 to 5 minutes

Nutrition Information per Serving
Calories 214
Carbohydrates 28 g
Fibre 2.2 g
Protein 6.8 g
Total fat 7.9 g
Saturated fat 1.3 g
Cholesterol 0 mg
Sodium 116 mg