With fresh, sweet red bell peppers, Japanese eggplant, and a simple yet exotic rice wine vinaigrette, you can’t go wrong with this Asian-inspired dish. Soba noodles are packed with protein and fiber, most varieties are gluten free, and they make an incredibly filling salad!
For soba noodles
1 cup quartered and thinly sliced Japanese eggplant
1 tablespoon roasted sesame oil
1 tablespoon reduced-sodium soy sauce
1 (8-ounce) package soba noodles
1 red bell pepper, seeded and thinly sliced
1 cup arugula or mizuna greens
2 tablespoons crushed peanuts (optional)
2 tablespoons Thai basil or regular basil (optional)
2 tablespoons peanut butter
1 teaspoon reduced-sodium soy sauce
2 tablespoons roasted sesame oil
2 tablespoons rice wine vinegar
1 teaspoon Sriracha hot sauce
1 teaspoon honey
1. Sauté eggplant over medium heat in sesame oil and soy sauce until just tender.
2. Cook noodles as directed on package. Strain and rinse under cool water. Set aside.
3. While soba is cooking, mix all vinaigrette ingredients in a large mixing bowl. Whisk well to combine.
4. In the same bowl, gently toss cooled soba noodles in vinaigrette, then add eggplant, red pepper, and arugula.
5. Coat well and serve with tongs, twisting the noodles when you serve them so they stay firm. Top with crushed peanuts or Thai basil, if desired.
Nutrition score per serving: 181 calories, 7g fat (1g saturated), 26g carbs, 6g protein, 1g fiber, 427mg sodium
Photo credit: Lauren Volo
Adapted from Cook Yourself Sexy by Candice Kumai, Rodale Books, 2012