Spring green soba noodle salad

Delight your taste buds with this vibrant spring green soba noodle salad, bursting with fresh flavors and crunchy textures. Perfect for a light and refreshing meal.

Ingredients:

• 140 grams soba noodles
• 1 shallot
• 1 medium-sized carrot
• 1 zucchini
• 1/2 cup peas
• 1 cup shredded cabbage
• 1/2 cup soy sauce
• 2 tablespoons peanut oil
• 1 tablespoon sesame or other oil
• 1 lime
• 1 tablespoon agave syrup
• 1/2 teaspoon ground ginger
• 2 cloves graflic, minced
• salt, pepper to taste
• 1 tablespoon black sesame seeds (optional)
• 1 tablespoon crushed wasabi peanuts (optional)

Instructions:

1. Bring a pot of water to a boil, add a small amount of salt, then put in the soba noodles. Lower the heat to medium and cook as per the instructions on the package, usually around 4 minutes. Once cooked, drain and rinse the noodles with cold water until completely cooled down.
2. Peel and chop the shallot, peel and cut the carrot and zucchini into thin strips (you can use a tool like a julienne peeler for this step to save time). Heat a pan with a little oil. Once hot, toss in the shallot, carrots, and zucchini. Stir-fry for about a minute until the vegetables start to soften. Season with salt and pepper, then add the peas and stir-fry for another minute.
3. Prepare the dressing by combining soy sauce, peanut oil, sesame oil, the juice of 1 lime, agave syrup, ginger, and minced garlic in a bowl. Mix well until fully blended together.
4. Add the cooked soba noodles to a salad bowl, mix in the stir-fried vegetables and shredded cabbage, then pour the dressing over the top. Gently toss everything together (you can use your hands). To finish, sprinkle some black sesame seeds and crushed wasabi peanuts on top for a touch of spiciness.

Summary:

• Calories: 1175 kcal
• Fat: 44 g
• Protein: 46 g
• Carbs: 171 g
• Potassium: 2340 mg
• Magnesium: 400 mg