Supper was almost ready and I seriously forgot all about putting some potatoes in the oven or rice on top of the stove. And I really think that no one in my family wanted just salad to go with dinner!!
Not even 10 minutes and it was ready on the table to be served. By the way, I only used red and yellow peppers in this dish (with the exception of green onions – I had nothing else in my fridge!), but you can add mushrooms, snow peas, whatever extra veggies you like:)
- 1 green onion (shallot), finely chopped
- 1 tablespoon toasted sesame oil
- 2 tablespoons olive oil
- 1 tablespoon tamari
- 2 tablespoons freshly grated ginger
- Juice of one lime
- Zest from the lime
- 1 tablespoon rice wine vinegar
- 1 teaspoon freshly ground black pepper
- 1 tablespoon honey
- One package of soba noodles
- 1 red pepper, diced
- Handful of fresh basil, coarsely chopped
Prepare the noodles according to the directions on the package. Once drained transfer to a bowl of cold water and rub the noodles together with your hands to prevent sticking. Drain once more and then transfer into a serving bowl.
Whisk all of the dressing ingredients together. Add the diced red pepper and basil to the noodles and mix well. You may not need all of the dressing, so drizzle about 1/2 on the salad to begin, toss and add more if needed.