Spicy Soba Salad

Soba noodles are a great option to use as a base for a salad, then load it up with leftover vegetables, herbs and perhaps some meat or legumes like chickpeas or soy beans. The noodles have a mildly nutty flavour and a heaviness that makes them very filling and satisfying. The noodles in the above left are regular whole wheat spaghetti whereas the darker ones on the upper right are soba noodles. This variety is made from buckwheat, a naturally gluten free whole grain. Technically though it is a fruit seed, so it is a viable option for those who generally do not do well with gluten or grains. Buckwheat is very high in fiber as well as several B vitamins and several minerals like manganese and magnesium. These vitamins and minerals all play roles in many various body processes but what they have in common is that they all help with energy production. Therefore, a soba noodle salad is a great option for a quick lunch before a busy and stressful afternoon or for dinner before going to a workout or out socializing with beverages.Rinsing the soba noodles with cold water after they are cooked cools them down instantly and then tossing them in the dressing keeps them from sticking together. Any kind of dressing or vinaigrette works, but I find that sharper Asian cuisine inspired flavours go especially well with the dense noodles, raw vegetables and herbs.Hot sauce and yogurt is perhaps a bit of a weird combination but it makes for a fast, flavourful and creamy dressing. Non-dairy substitutes are mashed avocado, nut butter (peanut or cashew for a South Asian flavour) or a dairy-free yogurt like one made from coconut or almond milk. Hot sauce intensities and preferences vary greatly so it is safer to start with less and add more as needed. I used a combination of Sriracha for its sweetness and Frank’s for it’s acidity.A little honey balances it out and maple or agave syrup can be used instead.