Rice noodles have always been a big thing in my family. Although I do remember the first time my Dad finally found them in US grocery stores and we attempted to make them based on what he remembered growing up. With no English on the label, we used some bad intuition and ruined a lot of noodles. Hmm. Let's just say you can not cook rice noodles like Italian pasta. #MushyMess.
But once we finally started cooking them correctly, rice noodles have been a warm weather go to. They're delicious cold with a ton of veggies, maybe some shrimp and always if possible, with shredded green papaya. One one of my more recent trips to the International Market I was called by the siren song of soba noodles. Buckwheat soba? Green tea soba? How could I not bring them home?! It was like a heartier rice noodle and I was curious. And so, soba came to the Thomas household.
Green Tea Soba Noodles & Veggies
/// Ingredients ///
- 1, 7 oz packet of Green Tea Soba Noodles, cooked and chilled
- fresh mint
- lime wedges
- snow peas
- optional: Shrimp or Chicken
- 4 t sesame oil
- 1/2 T shredded ginger
- 2 T peanut butter
- 2 T canola oil
- 2 T soy sauce (low sodium)
- 6 T rice wine vinegar
- 2 T brown sugar
- 2 lime, juiced
/// Directions /// Cook soba noodles, rinse and cool. Prepare veggies so you have a variety of textures. I like to shred my carrots or use my julienne peeler while I like the snow peas on the bigger side. To prepare teh dressing, whisk in a bowl until combined. Compile bowls and provide lots of dressing for drizzling or dipping.
I'm excited to try these with broth on a rainy day, but until then soba salad away!
Dietitian Nutritionist. My husband Chris and I create food and beverage photos, videos, stopmotions and recipes. And they're really cool.