My summer musts list goes something like this: bright, cheerful nail polish, melamine dishes for outdoor entertaining, traveling to the beach (or any body of water) as often as I can, and quick, simple recipes.
In the winter, I don’t mind being in the kitchen for hours, serving up slow-cooked soups, sauce, or baked goods. My weeknights from November to April usually rotate between work, cooking, eating, sleeping.
Don’t get me wrong- I love my schedule but there is something about sunshine until 9PM that makes me want to soak up every last minute of daylight. Instead of an planning an hour to prep (and photograph) dinner, I want quick and easy meals that I can throw together while BL sets up the table outside.
These spicy vegetable noodles are that quintessential summer meal. Yes, it’s pasta- but it’s not heavy. I applied my nutrient dense approach and paired cups of thinly sliced peppers and carrots with a serving of soba noodles. It’s like your eating a big bowl of pasta, without the bloat or overly-full feeling. Packing in the vegetables also bumps up the nutrition, fiber, and satiety.
I really liked the crunch of raw vegetables in this noodle salad, but if you prefer your peppers and carrots more pasta like, add them to the water the last minute of cooking your noodles. Then, after draining, throw the noodles and the vegetables into a skillet and heat through with the sauce.Print
Clean eating doesn’t get better than this! Creamy, spicy, vegan dressing tossed with vegetables and soba noodles.
- 5 oz. soba noodles, cooked and rinsed
- 3 large carrots
- 2 bell peppers (any color, I used 1 orange and 1 red)
- 1/4 cup cilantro plus more for garnish
- Creamy, Spicy Dressing:
- 1/2 cup cashews, soaked at least 30 min.
- 2 tbsp. water
- 1/3 cup soy sauce
- 2 tbsp. maple syrup
- 2 tbsp. sriracha sauce
- 2 tbsp. rice wine vinegar
- 1 shallot, chopped
- Make the dressing: Place all ingredients for the dressing in a high powered blender or food processor and blend until creamy. Add a tbsp. of water at a time if needed to make it pourable. You don’t want it too thick or watery, it should be the consistency of creamy dressing.
- Cook noodles according to package directions. Rinse well and set aside.
- Using a Julianne peeler or a knife, thinly slice the peppers and carrots into matchsticks. You want them to be of similar width as the noodles. (See above for the cooked vegetable option)
- Place the cooked noodles, peppers and carrots into a large bowl and toss with 1/2 cup of the dressing (you can add more if you’d like!)
- Mix in the cilantro.
- Serve! Garnish with extra cilantro if desired.