Thanks so much to Amy of kimchi MOM for being such an amazing hostess this week. She has mad skills so I was a wee bit nervous about my dish. Fingers crossed that you all like it. You’ll be reading this recipe while I’m sitting around a campfire, hopefully on my third or fourth cup of coffee. We’re trying to sneak in the most amount of summer activities as possible before reality comes back.
So what did I come up with?
I’m gearing-up for school and even with the awesome amount of ideas that #SundaySupper gave me last week I still know that feeding the kiddo lunch each day is going to be the bane of my existence. She LOVES noodles though and LOVES picking away at goodies and she LOVES anything that can be labelled as a dip.
Ok, a soba noodle salad it is. I love soba noodles. They’ve a bit of a bite to them and are super delicious cold.
The trick is to keep the salad separate from dressing so that you don’t end-up with mushy noodles. I love this kind of salad because I simply go into the fridge and have small one pick out the veg and protein that she is in the mood to eat.
I really like to cut down on dishes so everything for the dip goes into the bowl that is going to be eaten out of. I first started making this dip with peanut butter but we’ve switched to sunflower butter to avoid harming any of small ones school peeps. I let her stir the mixture and she feels she’s made the whole dish.
Zucchini is everywhere right now so I spiraled on of the 10 000 in the garden, grabbed some baby spinach, sunflower seeds, chopped nori and a bit of salmon. We’ve done this with tofu, carrots, peppers, bits of pork…whatever is in the fridge that is appealing.
Dip and enjoy.
- Dipping sauce (1 serving)
- ½ tsp of each squeezy herbs; garlic, ginger, parsley and lemon grass
- 4 T soy sauce
- ½ tsp honey
- 2 tsp sesame oil
- 2 T rice wine vinegar
- 1 T sunflower butter
- Salad fixings:
- 1 cup each soba noodles and baby spinach
- 1 T sunflower seeds
- ⅛ cup zucchini pieces (I like the spirals because they're pretty)
- ¼ cup cooked salmon (canned is also great but it's totally easy to spread a filet with mustard and bake it for 10 minutes at 375)
- 2 tsp shredded nori
- Whisk all the dip ingredients together. Layer the other goodies into a container and enjoy.
- NB: soba noodles are made out of buckwheat and need no salt in the water while cooking, very little time to cook and should be thoroughly cooled under running water.
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