Spring Soba Noodle Salad

Hiya loves!! 
Can we talk about Soba Noodles for a minute!? Ahh, they are definitely top of the list when it comes to current health obsessions! If you follow along on Snapchat, [ @laurenschwaiger ] you’ll notice oodles of noodles appearing in our dinners lately and I seriously can’t get enough of them! 

Although I eat meat, I find myself completely veggin’ out lately. Idk if its the new season upon us or what, but I’m going with it because it feels….goooood. So, Soba Noodles! They are made from Buckwheat flour which is naturally gluten free! These yummy, nutty flavored noodles are full of fiber, protein, iron and complex carbs which help to keep you full longer & stabilize those blood sugars. Combined with all the veggies in this bowl, you have a beautiful, highly nutritious meal that is ready in just minutes!

I threw together this salad before heading out for a friends Sunday Funday birthday party last weekend and it turned out so delicious that I just had to share and actually made it again for dinner tonight! This couldn’t be easier to make and its SO scrumptious!

SPRING SOBA NOODLE SALAD

INGREDIENTS
1 portion Soba Noodles (I use & love Hakubaku Japanese Buckwheat Noodles)
1/4 head purple cabbage
1/2 cucumber sliced
handful, cherry tomatoes. halved.
basil. chopped
cilantro. chopped
avocado. 1/4
black sesame seeds. about 1 tbspn

DRESSING
1/2 lime, juiced + a wedge for serving
toasted sesame oil. 1 tbspn
organic maple syrup. 1 tbspn
cayenne pepper. a dash or 2 (omit if you don’t like the heat)
generous pinch of pink salt + pepper, to taste

METHOD
Place a pot of water on the stove to boil and in the meantime prep all your veggies. 
I use a mandolin for the cabbage & cucumbers but, no worries if you don’t have one. Just be sure to chop your cabbage fairly thin! And try to make uniform cuts & slices (it just makes it look prettier! )  🙂 
By the time your done with all your veg prep, your water should be boiling and ready for your Soba Noodles. I always set a timer because these noodles cook quickly — just 4 minutes is all they need. Once they are done, quickly pull from the stovetop, strain & thoroughly rinse with cold water + give ’em a good shake to get all the excess water out. 
In a large mixing bowl, simply throw in all your veggies + your noodles and start adding all your ingredients for your dressing. *Add your black sesame seeds + cilantro & basil at this time. 
I use a pair of tongs to toss (and toss & toss some more) everything up evenly but a pair of mixing spoons will do, too! 
Transfer your mixture of noodles & veggies to your bowl + sprinkle on a few more herbs + an extra squeeze of lime & place your avocado on top! And, voilà! Your beautiful & healthy dinner is ready to enjoy! 

Hope you fall in love with this simple salad as much as I have! xx