When it comes to eating on the go I always have to create my recipes centered around what will taste good cold. I don’t have your average job where I can enjoy an hour lunch break at a restaurant, or eat at a office, I am always eating my lunches, snacks, and sometimes dinner in my car. Now some may think man that sucks, but to be honest i’ve been doing it for 10 years now and its just part of my life at this point. With good home cooked meals it really isn’t that bad.
That is the main reason I created Melissas’s Healthy Kitchen, because I wanted to share with the world that even with the busiest of schedule’s being healthy can still be an option. Now we all have our definitions of being healthy and you have to do what is best for YOU. There can be a lot of noise out there that can flood the way you think about your health, but my biggest suggestions is to listen to your body. Your body knows best and will tell you what it needs, so listen up closely.
Sorry I got on a little tangent, back to the food part. This is one of the easiest items to meal prep during your Sunday meal prep. I have actually found that eating it a couple days later is the best, because the sauce is able to marinate the veggies and just adds so much flavor.
What you are going to need to do first is cook your soba noodles. Don’t know what soba noodles are? Let me fill you in. Soba noodles are thin noodles made out of buckwheat and wheat. For me I look for the one’s that are made primarily out of buckwheat since those will be gluten free, so make sure to read the labels. I buy mine either at Mothers Market or Wholefoods.
For the slaw here are the veggies you will need:
- Red bell peppers
- Yellow bell peppers
- Green onions
Once you have your veggies all cut up make sure to cook your soba noodles according to package. Then drain the water and add your veggies and noodles to a large bowl and set aside.
You then want to prepare your sauce. Now for this recipe I used sunflower seed butter but you can substitute any nut or seed butter you prefer for this sauce such as; tahini, almond butter, peanut butter, or cashew butter.
You are going to add the following to a bowl and mix:
- Sunflower seed butter
- sesame oil
- Coconut aminos
- Lime juice
- minced garlic
Once you have mixed your sauce pour over your soba noodles and veggies and mix. If you sauce is too thick you could always heat over stove top to loosen it up and then pour over your soba noodles and veggies.
Soba noodle veggie slaw
- 1 package Soba noodles cooked
- 1/3 cup Purple cabbage
- 1/3 cup cabbage
- 1/3 cup Scallions
- 1/4 cup Onion
- 1/3 cup Carrots
- 1/3 cup Mushrooms
- 1/3 cup Cilantro
- 1 Red bell pepper
- 1 Yellow bell pepper
- Salt + pepper
- 1/2 cup Sun Butter no sugar added sunflower butter
- 1-2 drops sesame oil
- 1 tsp minced garlic
- 2 Tbsp coconut Aminos
- 1 lime juiced
- Chop you veggies
- Cook your soba noodles according to package
- Mix all ingredients for the sauce in a small bowl
- Pour sauce over the cooked soba noodles and veggies and mix
- Optional: You can saute your veggies before adding to your soba noodles if you don't want to eat them raw