This is one of my favorite no guilt meals, it is satisfying and refreshing.
Feel free to leave out the Sriracha if you don't like your meals with a bit of a kick like I do.
INGREDIENTS
Spicy Lemon Ginger Dressing
• 1 tablespoon of Sriracha sauce
• Grated zest of 1 lemon
• The juice of half a lemon (about 2 tablespoons)
• 1 inch section of ginger, peeled and grated
• 1/4 cup rice vinegar
• 1/4 cup soy sauce
• 1 tablespoon honey
• 4 tablespoons toasted sesame oil
The Salad Ingredients
• 8 ounces soba noodles, boiled and chilled according to package instructions.
• 10oz cremini mushrooms, sliced thin.
• 1 yellow bell pepper, sliced
• 1 jalapeño, de-seeded and sliced
• 2 cups of cherry tomatoes.
• ¼ cup of fresh herbs (cilantro, parsley, green onion)
• 1 tablespoon sesame seeds
• 3 tablespoons of sesame oil
• 1 tablespoon of olive oil
• Salt and pepper
1 For the dressing, whisk together the sriracha, lemon zest and juice, ginger and honey first, once combined add the vinegar, soy sauce and slowly drizzle in the sesame seed oil while whisking quickly. Set aside.
2 place the cherry tomatoes in a small sheet pan, toss with olive oil, salt and pepper and broil on low for 7 minutes until tomato skins have burst open and started to brown.
3 In a large sauté pan, warm up 1 tablespoon of sesame oil and add half of the mushrooms, this way they will cook faster and brown more evenly. Sautee until starting to brown, scrape into a bowl and add another tablespoon of oil, brown the remaining mushrooms. Scrape into the cooked mushrooms bowl and heat up the last tablespoon of sesame oil, sauté the bell pepper and jalapeno for 1 minute. Set aside.
4 In a large bowl, toss the cooked noodles with the mushrooms, cherry tomatoes, peppers, fresh herbs, sesame seeds and the spicy dressing. Adjust salt and pepper to taste and enjoy. Tastes even better the following day!
Love,
Chef Alejandra
