This is another quick and delicious weeknight meal, for all of you busy people! Soba noodles are a Japanese noodle made from buckwheat, I went on a bit of a quest (for anyone wondering what I was doing on my Instagram stories yesterday) and finally got mine from Nature's Emporium, but they should be available at most health food stores (Wholefoods, Goodness me, etc.), I know that some Loblaw's brand grocery stores also carry them, but it seems to be kind of hit and miss. I do quite like them, and I think it was worth the adventure. That being said, if you're in a rush, rice vermicelli would be an excellent substitute as well.
I also mixed in a bunch of vegetables, including my purple cabbage (leftover from my Fruitiful fresh rolls recipe), cucumber, red pepper and carrot. I also added some black beans for protein. I typically aim for making my dinner salads about 1/2 vegetable, 1/4 protein and 1/4 carbohydrate by volume. I find this is a good amount of carbohydrates to keep me well fueled for training and sneaks in that half plate of veggies. You can use whatever veggies you have on hand, I think sweet peas would also make an amazing addition instead of the purple cabbage. I struggle very hard with finishing cabbages; a cabbage soup post may have to happen.....
In terms of personal updates, for those of you who are interested, I've been pretty busy with my two consulting gigs and running. I am having a really great summer though, I'm especially happy to be getting back to running properly for the first time in almost 3 years! I'm still working on getting back to my normal mileage, after my 3 month lay off with a peroneal tendon injury, but I've been able to hit my workouts and have been recovering quite well.
It's been really interesting to see and feel the difference in my training without the stress, missed meals and sleep deprivation. As a doctor, I was always telling my patients to sleep and eat regularly and to take time for themselves, but I was pretty terrible at actually doing it myself. Well, technically I still am terrible; but at least my stress levels are way down, and I'm doing much better with the eating and sleeping thing, which is a big part of the battle.
Anyways, I'll be running at Confederation Park in Hamilton this Saturday morning. Apparently they hold weekly 5ks there at 8am. Entry is free, so if you're in the area and in the mood, come out for a run and say hi! I'm going to be doing it as a fitness test, and am hoping to run sub 19 minutes(!), I'm excited to see where I'm at.
Delicious buckwheat noodles form the base for this black bean and fresh veggies salad. Finished with a mildly spicy peanut dressing.
- 1/2 package Soba Noodles (Make sure to use buckwheat only if gluten-free)
- 2 c of Black Beans (or 1 can, drained and rinsed)
- 1 Red Pepper, julienned
- 1 Cucumber, julienned
- 2 c. Purple Cabbage, julienned
- 2 medium-sized Carrots, julienned
- 1/4 c Natural Peanut Butter
- 1/4 c Water
- 2 Tbsp Apple Cider Vinegar
- 1 Tbsp Tamari or Soy Sauce
- 1 Tbsp Maple Syrup
- 1.5 tsp Red Curry Paste
- 1 tsp Sriracha
- Juice from 1/2 Lime (about 2 tbsp)
- 1 tsp Garlic Powder
- 1.5 tsp Ginger Powder
Bring a large pot of water to a boil. Add Soba Noodles and cook for 6 minutes.
While waiting for the water to boil and the noodles to cook, julienne the Red Pepper, Carrots, Cucumber and Cabbage. I used my mandolin to make this go very quickly.
Throw the vegetables and black beans into a large bowl.
Make the sauce by whisking the ingredients together in a small bowl.
Drain the Soba Noodles, and rinse with cool water before adding to the bowl with the vegetables and black beans.
Pour on the sauce and mix thoroughly to coat. (Alternatively, if making ahead keep the sauce separate and dress just prior to eating for best results.)
That's it for today. I'm off tonight to do some promo in Toronto for the medical app I'm consulting for. I hope you all enjoy the recipe. If anyone tries the new printing feature, let me know how it goes. I'm working on getting recipe ratings up and running as well within the next week! I've also got a new Twitter account going, @SpeedyVKitchen, so you can connect with me there as well!