Jade Noodles- vegan soba noodles #vegetarian #glutenfree

Jade Noodles-a vegetarian, Asian-style soba noodle serving of mixed greens stacked up with new occasional veggies and a tasty Sesame Dressing. Can be served warm or chilled! Without gluten versatile.

Here's a basic formula for a Soba Noodle Salad I like call Jade Noodles due to all the delightful green veggies-asparagus (or green beans) broccolini, edamame, snow peas and spinach - all prepared in a sesame-ginger dressing. Today I've utilized soba noodles yet any pasta or noodles will do, including rice noodles or other without gluten noodles. Don't hesitate to change out the veggies too, in view of your inclinations and the season. While the pasta is bubbling, stir up the tasty dressing. In the event that whitening veggies like broccolini or asparagus, spare time by hurling them straightforwardly into the pasta water for the last 1-2 minutes of cooking. A quick and sound weeknight supper!

The extent of veggies to noodles is very high. 1 ½-2 pounds of veggies to 8 ounces of noodles… stacked! This serves 4 individuals. You'll have a solid flavorful supper, brimming with supplement thick veggies on the table in under 30 minutes. Furthermore, the extras will make for a delectable lunch. Keep this healthy plate of mixed greens veggie lover by including locally acquired heated tofu or … .include chicken bosom.

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ingredients

• 8 ounces dry noodles-  soba noodles, linguini, rice noodles or gluten free noodles
• 1 small bunch asparagus -8 ounces
• 4 ounces snow peas
• 1 small bunch broccolini – or sub broccoli or green beans -8 ounces
• 8–16 onces edamame ( shelled)
• 8 ounces baked tofu ( or seared tofu, pressed tofu, or sub chicken breast)
• 3–4 generous handfuls baby spinach- 4 ounces, more to taste
• 3 scallions- sliced
•  Optional garnishes -toasted sesame seeds, avocado, cilantro, sprouts

Sesame Ginger Dressing

• ⅓ cup olive oil
• 2 tablespoons sesame oil
• ⅓ cup soy sauce or gluten free Bragg’s liquid amino acids
• ¼ cup rice wine vinegar
• 3 tablespoons brown sugar (or coconut sugar or palm sugar)
• 1 tablespoon chili sauce ( like sambal olek or sriracha)
• 2 tablespoons finely chopped ginger
• 3 fat cloves garlic- finely minced

instructions

1. Bring a large pot of salted water to boil for the pasta and cook pasta according to directions
2. Make the Sesame Ginger dressing by stirring the ingredients together in a medium bowl.
3. During the last couple minutes of cooking the pasta, add any veggies that need a quick blanching directly into the boiling pasta water (broccolini, asparagus, snow peas, edamame) for 1-2 minutes, until they turn bright green. Drain and rinse with cold running water until chilled. Drain well and place in a large bowl.
4. Pour dressing over top and add tofu ( or chicken) and baby spinach, a handful at a time, tossing everything together well.  Toss in the scallions. Taste, adjust salt and heat ( add more chili paste if you want).
5. Serve in bowls with optional garnishes.

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