This recipe for cold soba noodles with a ginger orange tahini sauce takes about 10 minutes to prepare. Quick, easy, and delicious.
Curiosity is our best friend when it comes to health and my eating habits have sure been curious lately. Since settling into the new schedule of Monday -Friday without Jordan I’ve noticed some quirks.
When he was around often times in the afternoon between sessions or school work we would check in regarding lunch, and then throw together something both of us wanted, but that typically meant heavier food, it was usually later in the afternoon, and it always threw off my dinner plans. Flying solo for lunch every day has been quite interesting. I want simple food. I want it right around noon. I want Easy food. Cold food. Nothing complicated.
Sometimes it’s just a smoothie, last week I had veggie bowls with sauerkraut 3 days in a row and this week it was all about these soba noodles.
For all the work I’ve done around food I am still awe struck by how habits are formed and sometimes unhealthy habits take over without us noticing. When what I really want to eat for lunch is a bowl of steamed veggies, why did I end up eating a bowl of pasta? I’ll tell you why, it was made for me, plated for me, and plopped down right in front of me. Duh. Of course.
Nothing wrong with pasta, nothing wrong with steamed veggies. Both are perfectly fine in the right circumstance, but here I am on day 10 of flying solo for lunch and realizing that for the past year plus I have not been really listening to my body. I was eating what was easy and convenient.
Easy and convenient can work, as long as it comes with a huge helping of “Is this really what will support me right now? Is this what my body wants?”
So cold soba noodles for the supportive check in win. Swiss chard, carrots, soba; 3 main ingredients. The sauce is made of tahini with fresh orange juice, garlic, and ginger and it is to die for.
The orange ginger tahini sauce is really what makes this bowl of goodness great.
A note on soba noodles: I am currently crushing on Eden Organic Kamut Soba Noodles I find the combination of Kamut flour and buckwheat flour produces a superior noodle with the perfect bite. Buckwheat flour is gluten free (I know it seems counterintuitive since there is wheat in the name) but Kamut flour is not. If you want to make this gluten free you can try King Gluten Free 100% Buckwheat Noodles
Thanks for reading Abra’s Kitchen! To see what goodness I’m whipping up be sure to follow me on Facebook, Instagram, and Pinterest. If you make this recipe tag #abraskitchen on Instagram so I can see your creation 🙂
- 8 ounces Soba Noodles
- 1 bunch swiss chard
- 1 carrot, shaved into ribbons
- ¼ cup tahini
- 1 garlic clove, crushed
- 1 inch ginger, grated
- 2 tbsp coconut aminos (or soy sauce)
- 1 tsp rice vinegar
- ½ orange, juiced
- 1 tbsp water
- sesame seeds for garnish
- Prepare the Swiss chard by removing the bottom 2-3 inches of stem, dicing the remaining stem and chopping the leaves.
- Place a large pot of water on the stove to boil. Boil soba noodles according to package instructions, in the last 4 minutes of cooking add swiss chard to boiling water. When noodles are al dente strain noodles and swiss chard into a colander. Rinse well with cold water.
- Prepare the dressing by whisking together all ingredients until well combined.
- In a large bowl combine noodles, carrot ribbons, and dressing. Toss well to combine. Eat immediately or store in the fridge for up to 4 days.
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