My food life right now is all about quick and easy, and this soba noodle salad recipe is just that. If you’re an avid reader of Tomato Boots then you may have noticed it has been two weeks since I’ve had a new post. Why, you ask? I HAD A BABY! On August 11 we welcomed our first child, a beautiful baby girl into our lives. These last two weeks have been the hardest of my life, inspiring a whole new series of blog posts (coming soon), but I’m happy to be at a spot now where there’s enough of a routine for me to actually cook a meal. And then find time to write about it. Thank goodness for long baby naps!
We’ve been blessed by some amazing friends and family who have been providing us with dinners and lunches and snacks for the last few weeks so we don’t have to think about what to cook. It has been wonderful to say the least. There have also been a handful of nights where we’ve gotten take out and one meal in particular stuck with me and inspired me to give it a try at home. SO, here’s a great, quick dish perfect for lunch or dinner (and leftovers!) that will keep you satisfied, happy and healthy for hours after.
But first, look at this beautiful little girl!
Okay, back to the food. When I say this soba noodle salad recipe is easy, I mean it’s easy. And fast. Like ten minutes or less fast which is great for you busy workers, moms who barely have time to brush their teeth and students who are starving and already five minutes late to class. It keeps well in the refrigerator for a few days making it perfect for lunch leftovers, and I don’t know about you, but I never know what to eat for lunch. Big win.
Not only is it quick and easy, but it’s healthy too! Spinach is packed full of iron, vitamin C and even protein. Buckwheat soba noodles have a good amount of dietary fiber and protein which makes them a great vehicle for lots of delicious sauciness. And almonds contain vitamin E and magnesium, as well as protein. Lots of healthy stuff covered in a delicious tangy sesame dressing. You can’t feel bad about this one.
This soba noodle salad was a life saver for me as I get used to being a mom to a 2 week old newborn who lives by no schedule. This is probably the hardest part about having a baby; getting used to chaos and having nothing fit into a routine. I love schedules and lately I haven’t even had time to make a sandwich (or I just forget to eat), but when time is of the essence and my body is craving something healthy, this dish reigns supreme. I can only eat so many granola bars! I hope this recipe finds you well during your next time crunch.
What to Bring to the Store
In order to reduce your packaging waste, bring the following reusables with you to the store:
- 2 reusable produce bags for the spinach (look for it in the bag your own section) and green onion
- 1 reusable bulk bag for the sliced almonds
- reusable bulk spice bags for any spices you might need
As always bring your reusable grocery bags!
Waste Meter – 5!
- This soba noodle salad recipe gets a 5 out of 5 on the waste meter because the only thing you might need to toss is your soba noodle packaging. If it’s plastic, then toss it. Everything else should’ve come from the bulk section! Compost your veggie leftovers and call it a day.
- 1 package whole wheat soba noodles
- 1/2 cup sliced almonds
- 2 cups spinach
- 1/2 cup green onion, diced
- 1 tbsp agave nectar
- 2 tbsp balsamic vinegar
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 3 tbsp olive oil
- 1/4 tsp ground ginger
- 1/8 tsp red pepper flakes
- Cook soba noodles according to package. Rinse under cold water and set aside.
- In a small bowl whisk dressing ingredients together.
- In a large serving bowl, combine the soba noodles, spinach, green onion and almonds. Drizzle the dressing overtop and toss until combined.
- Serve cold.