Oil-Free Soba Noodle Salad
Cookout season is upon us, and we've all been to cookouts where the only thing vegan to eat is potato chips--and hopefully it's not sour cream and chive potato chips or we're screwed. When I bring a side to a cookout, I like to make something hearty in case I have to make it into a meal. I won't lie, I often make a meal out of this pasta salad. It's made from gluten free buckwheat and sweet potato noodles and protein-packed edamame. This is how we made it:
1 package of Gluten Free Soba Noodles (3 bundles)
¼ cup brown rice vinegar (white rice will also work)
¼ cup Braggs Liquid Aminos
1 tbsp tahini
2 garlic cloves
½ tsp crushed red pepper
½ cup shelled edamame
1 cucumber, shredded
3 radishes, thinly sliced
2 green onions chopped
2 tbsp sesame seeds
Cook soba noodles according to package instructions. Drain, and rinse with cool water.
In a high-powered blender, add the vinegar, Braggs, tahini, ginger, and garlic. Blend until smooth.
Mix in crush red pepper.
Toss the soba noodles with the sauce until the noodles are coated. Add in the vegetables and give a good stir. Top with sesame seeds and serve as a side or eat the entire bowl at the non-vegan cookout you were forced to attend while fending off the non-vegans.