Its hard to believe I haven't posted this recipe yet. It is a family favorite. I always make it in the hotter months and for Shabbat. It is a great chilled make ahead dish. Fun to take places- not only for convenience, but people always love it...and it gets even tastier the next day! (Or even two or three if you can stand waiting that long!) I like to make 2 pounds of this at a time (this recipe doubled), so we can eat off of it for quick lunches too. You can add other veggies or grilled chicken to it too. I also like to make raw zucchini noodles - it is delish on those! A great use for all that summer squash we'll be getting soon! My kids ask for these noodles. When we ate the left overs tonight, my 4 year old daughter "thanked me" for making them!
1 pound of Soba noodles, Spaghetti or raw zucchini noodles
1/4 C Soy Sauce (I use Braggs Liquid Aminos)
1/4 C Maple Syrup
2 1/2 T of dark sesame oil
2T dried chives
1 1/2T sesame seeds
1 tsp dr. onion powder
1/2 C diced or shredded carrot
1/2 C cashews, finely chopped
1 C veggie of choice (peas, brocc, green onions, shredded spinach, raw snap peas, snow peas or beans sprouts are good!)
(In a pinch I left out cashews and second veggies and it is still YUMMO!)
1. Cook noodles and run cold water over top to cool. You don't want them to get stick on you. I use whole wheat noodles as a rule in my house.
2. Meanwhile, in a small bowl mix the sauce ingredients together
3. Toss sauce with noodles and veggies and let chill. Serve cold at room, temp.
As easy as 1-2-3.
