• 100% Plant-Based

THAI BASIL & MINT SOBA NOODLES

Serving size: 2


This is a dish I always come back to because it's so refreshing, always makes me feel like I'm on vacation when enjoying it, and packs in a variety of vegetables in a fun, truly delicious way. The fresh mint, thai basil, crisp vegetables and vibrant vinaigrette are mouth wateringly juicy and I'm always left wanting seconds.


INGREDIENTS

• 8 oz package soba noodles

2 carrots

1 cucumber

1/3 cup radishes, julienned

1/4 cup green onions, minced

2 tablespoons fresh mint, chopped

3 tablespoons thai basil, chopped

3 tablespoons cilantro, chopped

2 tablespoons black sesame seeds

3 tablespoons rice vinegar

3 tablespoons tamari

3 tablespoons honey or maple syrup

2 cloves garlic, finely minced


Soba noodles are made out of buckwheat which is naturally gluten-free despite what its name suggests. I love buckwheat because it contains all amino acids and is therefore considered a complete protein for vegans. It has high levels of fiber, antioxidants, and contains rutin, a bioflavonoid that helps protect your skin from sun damage & pollution as well as quercetin which helps reduce inflammation. Plus, buckwheat has no trace of phytic acid, an "anti-nutrient" found in most other grains that prevents your body from absorbing nutrients properly.


If you can't source thai basil, regular basil works just fine and is just as delicious.


DIRECTIONS

Begin by cooking the soba noodles according to the package instructions. Once cooked, chill the noodles in the fridge while you prepare the rest of the dish.


Julienne your carrots and cucumber. I highly recommend using a mandolin to get them into very fine, uniform matchstick shreds.


Add the julienned carrots & cucumber, julienned radishes, minced green onion, chopped mint, basil, cilantro, and sesame seeds to a large bowl.


In a small bowl, combine the rice vinegar, tamari, honey or maple syrup, finely minced garlic and whisk to combine.


Remove the chilled soba noodles from the fridge and add to the bowl with the vegetables and herbs. Pour the vinaigrette over the soba noodles & vegetables and toss to combine. Garnish with additional sesame seeds and mint.


I could eat this every day for lunch. It's almost reminiscent of spa food because of the fresh mint, hydrating veggies, and bright & beauitful color palette. This is an incredibly simple dish that feels like you ordered it at a restaurant and tastes a lot more complex than the process actually required to make it. It's also delicious with some marinated & glazed tofu on top.

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