We do not eat noodles frequently so this salad was a rare and unique treat. Soba noodles, made with buckwheat flour, are very hearty and have an incredible flavor. This gluten- free recipe was enough for four. We were able to eat this for two dinners. One meal, as shown above, was the soba salad with pan fried zucchini. The next we used the leftovers as a side dish to some chicken legs (as seen in the bottom of this post.)
1 pack of soba noodles (if you’re buying bulk a fistful will do)
1 red pepper, cubed
1 green pepper, cubed
1/2 cup diced red onion
1/3 cup sprouts
1/4 cup parsley
2 tbsp coconut oil
4 tbsp peanut butter (an all-natural crunchy is best)
Bring a large pot of water to a boil over high heat. Add a generous amount of salt and stir in the noodles. Cook until noodles are soft but NOT mushy. Drain and rinse well under cold running water. Set noodles aside to cool while you prepare the other ingredients.
Chop the peppers and dice the onion. Once the noodles have been cooled combine the veggies with the noodles.
In a small saucepan, melt the coconut oil over medium low heat. Whisk in the peanut butter. once well incorporated pour over the soba noodle salad and toss to coat. Sprinkle the parsley and sprouts on top of the salad and chill before serving.
As I previously mentioned, I topped the salad with fried zucchini medallions These are very quick and easy to make. In addition, they freeze really well if you make a bunch.
Chop a zucchini into medallions.
Prepare a breading station with 3 bowls: flour, egg with splash of water whisked up, and finally panko bread crumbs. **If you are making an exclusively gluten free meal I suggest using ground cashews instead of bread crumbs.** Add salt and pepper to each bowl. I add cayenne pepper and paprika to the panko. Dip the medallions in each bowl in the order as pictured. be sure to evenly coat.
Warm oil in a pan over medium to medium high heat. I use a blend of butter and coconut oil. Use enough oil to coat the bottom of the pan. Pan fry the medallions for about 3 minutes on each side or until golden brown. Do not overcook or they will turn to mush. When you remove the medallions from the pan, place them on a paper towel to absorb away any excess oil. This helps them stay crisp.
Place the medallions on top of the soba noodle salad and you have yourself a lovely meal!