Soba noodle salad: vegan

 

Ingredients:

3 tbsp ponzu sauce
3 tbsp vinegar
2 tsp ginger minced

2 ounces of soba noodles
2 carrots peeled into ribbons
2 green peppers cut into thin strips
chives cut in about three inch pieces

Directions:

Mix ponzu, vinegar and ginger in a bowl for the dressing.

Boil a medium pot of water and add the soba noodles, carrots, peppers and chives and cook for 5 minutes. Drain and put in a large bowl, add the dressing and serve warm.

Serves about 2: 142 calories per serving or 284 for whole meal

Rating: 4 out of 5.

This meal is quick and easy. I got this recipe from Forks over Knives Summer 2020. I think the dressing needed some garlic, I might add that next time. Also top with sesame seeds for some crunch, one tbsp is 30 calories.

London Mule

Pairing:

“Cocktail – London Mule – Use a heavy botanical gin as opposed to a London Dry gin for an herbal explosion! 
Ingredients: 2 oz Gin, 4-6 oz Ginger Beer, 2 dashes orange bitters, lime wedge

Method: Add gin and ginger beer over ice to a copper mug. Stir. Add bitters. Stir. Squeeze and drop lime wedge. Serve in a copper mug.

Wine – Chenin Blanc – This crisp dry white will enhance the freshness of the dish. Subtle citrus and high acidity will enhance the fresh vegetable flavors. I’m seeing this combo in a picnic basket! Serve chilled in a white wine glass.”

– Damian Kelley

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