This recipe is relatively quick and easy to make. Ginger is a great addition to any meal, as it contains antioxidants, boosts your metabolism (in time for spring break!), and kills bacteria that can cause colds and viruses. Also, soba (buckwheat) noodles are a fun alternative to regular pasta, as they contain vitamin B, which also plays an important role in your metabolism. Cooking the noodles is the hardest part, as overcooked soba tend to get a little soggy. It is better to undercook the soba noodles, and make sure to pay close attention when boiling! Other than that, this dish is perfect for a light dinner and also stores well for quick lunch leftovers. Add tuna, pork or tofu for some protein! Happy cooking!
3 T freshly grated ginger
Zest of 1 lime
3 T lime juice
3 T rice-wine vinegar
½ t salt
¼ t ground pepper
½ cup olive oil
2 8oz packages of soba noodles
½ cup thinly sliced scallions
1/3 cup chopped peanuts
In a medium bowl, whisk together ginger, lime zest, vinegar, salt, and pepper, Whisk constantly and add oil steadily until mixture is emulsified.
Bring a large saucepan of water to a boil. Add noodles, and cook until al dente according to package instructions, about 2-3 min. Drain and transfer noodles.
Add dressing, scallions, and peanuts. Enjoy!
Photo Cred: http://thepigandthefig.com/