I have been trying to branch out a little and cook new things for my kids to try. These soba noodles were a huge hit. I can’t’ wait to have the leftovers for lunch! This is a quick and easy weeknight meal under 30 minutes to make. After I bough the ingredients I wished I had gotten green onions but I forgot and decided to use red instead which worked perfectly fine but I think green onions may be better in this? You could also add in shredded carrots and purple cabbage if you want more veggies. This is best served room temperature and the noodles are great cold as well. You cold easily make the salad portion ahead of time and then just cook the salmon right before dinner. Enjoy!
So many of you love seeing the kid’s plates so I will try and share more of that.
My bowl I added a little kale kimchi to mine!
S O B A N O O D L E S A L M O N B O W L S + G I N G E R P E A N U T
D R E S S I N G
1-2 lbs salmon depending how many people are eating
buckwheat soba noodles
1 orange bell pepper sliced thinly
1/4 red onion diced
2 Persian cucumbers sliced
3 tablespoons peanut butter
5 tablespoons rice wine vinegar
juice of 1/2 a lime
2 tablespoons brown sugar
4 tablespoons toasted sesame oil
1 tablespoon fresh grated ginger
3 1/2 tablespoons low sodium soy sauce
1 teaspoon honey
1/2 tsp red pepper flakes
1 minced garlic clove or 1/2 teaspoon garlic powder
Just for Salmon (1 tablespoon soy sauce, 1 tablespoon brown sugar, 1 tablespoon toasted sesame oil)
On a baking sheet lay salmon out. Drizzle with olive oil and season with salt and pepper. In a small bowl whisk 1 tablespoon of soy sauce, brown sugar and toasted sesame oil. Drizzle over salmon. Cook at 400 degrees about 20 minutes depending on size of fish.
In a large bowl whisk together peanut butter, rice wine vinegar, toasted sesame oil, ginger, soy sauce, garlic, red pepper flakes and honey.
Toss together the soba noodles, bell pepper, edamame, onion, and cucumber and then coat with dressing.
Serve with salmon on top and hot sauce if desired.