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This dish will satisfy your craving for an Asian-inspired bowl of noodles. Soba noodles, made from heirloom wheat, have a unique nutty flavor. These noodles are a great alternative to regular pasta because they are loaded with protein and fiber.
8-10 ounces buckwheat soba noodles
3 large carrots, peeled and sliced
2 cups jicama, peeled and sliced
1 red pepper, seeded and sliced
1 cup shelled edamame
2 tablespoons fresh chopped ginger (from jar is fine)
2 teaspoons sesame oil
2 teaspoons canola oil
1 tablespoon agave
Juice and zest of one orange
Juice and zest of one lemon
½ teaspoon salt
2 tablespoons fresh chopped mint
2 tablespoons fresh chopped cilantro
* Note: Feel free to add other veggies to this recipe like broccoli or napa cabbage. Or toss in some fruit like green apple slices, mango or papaya.
1. Cook the soba noodles according to the package instructions. Once done, drain and add directly to the ingredients prepared below.
2. In a blender, add the ginger, sesame oil, canola oil, agave, orange, lemon and salt. Blend for 30 seconds.
3. In a large bowl, toss the carrots, jicama, red pepper and edamame with the dressing from the blender.
4. Once the noodles are drained, add them to the veggies and dressing in the bowl and toss until everything is combined.
5. Gently toss in the mint and cilantro. Serve warm or chilled.
Jess Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif. Jess recently launched Harmony Bar, and all natural gluten-and soy free bar designed to tasted like a soft baked cookie. She is an ex-professional XTERRA triathlete and mountain biker, and current elite amateur road cyclist for the SPY GIANT RIDE p/b MRI Endurance team. Follow Jess’ recipes on her “Fit Food by Jess” Facebook page, as well as the “Harmony Bar” Facebook page. Also on twitter @fitfoodbyjess and @harmonybars.