spring onion

corn and zucchini fritters vertical

Corn and Zucchini Fritter

I have spent the past couple of days developing recipes for this blog. Luckily, I have also had access to taste testers. My taste testers, aka my friends and family, have been giving me feedback. This corn and zucchini fritters is one of the recipes that scored high marks. Since it got a high mark, I thought I would share quickly so that you can make some fritters from your late summer zucchini crops.

Continue Reading “Corn and Zucchini Fritter”
Spaghetti in Garlic Oil in a white plate dusted with breadcrumbs and spring onion slices

Spaghetti in Garlic Oil

Food is my language. There is no doubt about that in my mind. Those that know me know that this statement to be true. My love of food is not so much about eating as it is feeding. I love feeding those that I value. I continuously find ways to delight people with food. My adventures in cooking for loved ones has led me to one conclusion. This spaghetti in garlic oil embodies my mantra.

cONTINUE
Close up picture of the vegan soba noodles in a pot

Grab and Go

Vegan Soba Noodle Salad in a pot

Soba noodle is one of those foods that I actually prefer eating cold. Made from buckwheat, soba noodles is amazing because it has a lot more flavor that the regular wheat noodles. This makes it the perfect item to use in a salad that I intend to park for lunch. Making this Vegan Soba Noodles Salad is very easy. It just takes mixing a bunch of vegetables together with dressing.

If there is one tip I can give about this recipe, it is to hold the dressing until you are ready to eat the salad. Don’t get me wrong. The Vegan Soba Noodle Salad is not finicky. It can definitely handle sitting in dressing in the fridge. In fact, I love how the carrots get marinade with the dressing when I mix it in before storing. It is just that the salad lasts longer without the dressing.

By the way, the dressing on this Vegan Soba noodles salad is versatile. I can see myself using this to make a carrot and cilantro salad with cashew nuts on those days when I want something easier. The ginger works so well with the chili flakes to create a very subtle heat that balances all the sweetness in the salad.

The other thing I should is that it is not necessary to use soba noodles in this salad. Find yourself a noodle that you enjoy eating in a salad and use that as a substitute. I can imagine myself making this with glass noodles or even pasta.

Vegan Soba Noodle Salad

The Vegan Soba Noodle Salad should be a meal prep favorite since it lasts long in the refrigerator and has a bold taste.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Dinner
Keyword: bell pepper, carrot, cilantro, crystallized ginger, maple syrup, soba noodles, vegan
Servings: 4

Ingredients

  • 16 oz Soba Noodles
  • 1 Cup Chopped Cilantro
  • 4 Sprigs Spring Onion
  • 1 Cup Shredded Carrots
  • 1 Bell Pepper Strips

Dressing

  • 1/8 cup Rice Vinegar
  • 1 tbsp Maple Syrup
  • 2 tbsp Grated Ginger
  • 2 tbsp Coconut Aminos
  • 2 tbsp toasted Sesame Oil
  • 1/4 Cup Vegetable Oil
  • Salt

Instructions

  • Bring a pot of water to boil and cook soba noodles according to instruction on package. Drain water.
  • Pour all the ingredients for the dressing in a bowl except salt. Whisk together. Season with salt to taste.
  • Add in the cooked noodles, cilantro, carrot, spring onions, and pepper strips into the dressing. Toss around until all vegetables are well coated. The Vegan Soba Noodles is ready to serve.