At about 10°C and sunny, he was probably right. Despite my wimpy comment, I have been loving the weather lately. It seems spring as sprung early this year. But of course I've just gone and jinxed it now. My bad. There are flowers blooming, the days are getting longer, and there is hope at the end of the winter tunnel! Seriously, can you tell I couldn't live anywhere in Canada other than the west coast? We legitimately have quite a mild winter, I'm such a baby about the cold (Unless there's snow! Which makes it rad for a bit!). But this great weather has me shifting away from comfort food and towards light and refreshing meals. This noodle salad hits the spot and can be whipped up pretty quickly:
Citrus Maple Ginger Soba Noodle Salad
2 Soba Noodle Bunches
1 Cup Edamame Beans
1 Cup Shredded Red Cabbage (Packed)
1 Grapefruit (Meat, pith removed)
1 Lime, Juiced
2 Tbs Maple Syrup
1 Tbs Grated Ginger
2 Tbs Sesame Oil
1. Cook your soba noodle bunches as the package directs. When cooked cool down the noddles in cold water to prevent further cooking. Drain out all the cold water once noodles have cooled and set aside.
2. Shred cabbage a thinly as possible, I like to use a mandoline slicer.
3. Combine noodles, cabbage and edamame in a large bowl.
4. Combine all the dressing ingredients in a small bowl and beat with a fork to mix. (The best way to grate the ginger is on a small grater - it creates a watery-sort-of-paste that combines well in the dressing. If you are unable to do this, chop as small as possible.)
5. Combine dressing in the salad bowl.
6. Break your grapefruit meat into smaller pieces and now combine gently into the salad.
7. Serve and enjoy! (serves about 2 large portions)
This meal is best served fresh, I find the noodles lose their texture over time. For an extra kick try a sprinkle of chili flakes.
Ps. Those are black sesame seeds as garnish!
Has spring sprung where you are yet?
Thanks for reading, have an awesome day :)