Do not read any farther if you do not enjoy crisp crunchy vegetables, nutty soba noodles or a mild sesame dressing with a spicy sriracha kick. Who am I kidding, everyone loves those things.
This salad is not for the those wanting something light. It is filling, full of vitamins, minerals, carbs and protein and is perfect for lunch or dinner. The fact that it is so beautiful is just a bonus!
Ingredients Rainbow Bowl 2 bundles soba noodles
¾ cup peas
¾ cup carrots (cut into matchsticks)
¾ cup cucumber or zucchini (cut into matchsticks)
¾ cup of each red, orange or yellow capsicums
Dressing ⅓ cup unseasoned rice vinegar
2 tablespoons tahini
1 lime - juice
1 tablespoon sriracha hot chili sauce
Black seeds or sesame seeds to garnish
Cook soba noodles according to package directions. When noodles are cooked, run under cool water until cold.
While noodles are cooking, whisk together the dressing ingredients in a bowl, set aside for the flavours to develop.
Cut or shred the capsicum, cucumber and carrots until they are roughly the same size. Snip the shallots into little rounds.
Arange the noodles in a bowl and top with the vegetables.
Top with the dressing, more sriracha as needed and garnish with seeds.
Notes Vegetables can be stir fried or lightly steamed and the noodles warm if you prefer.
Sirarcha is a fantastically spicy chilli sauce - chilli flakes or other brands can be subbed.