Soba noodles are a favourite of mine because they cook so quickly and are a good source of protein, fibre and minerals. I use King Soba 100 percent organic buckwheat noodles in this recipe.
Crunchy and creamy, this soba noodle salad is satisfying to all the senses. The dressing is rich with good fat, making the salad a meal all on its own, or it goes well with some added protein, like my Lemon Pepper Baked Trout (page 203). You can leave out the chili flakes if you’re making it for little ones, as I often do. If not, I highly recommend some heat. The chili flakes match so well with the richness of the dressing. You can skip blanching the green beans if you like: it’s not necessary, and I like them crunchy. It’s up to you!
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