Whups, I was hoping to get back to sharing three recipes a week but plans changed. At the last minute, Rob abandoned his plan to bike to Niagara Falls (I was planning to stay at home and relax) but instead, we both headed out to a friend’s cottage for the weekend. It was a doozy of a stressful week and it was wonderful to relax amongst the water, forest and a touch of biking the hills.
Unseasoned cottage goers, we were stuck in Sunday traffic and forgot that grocery stores close early (at least our favourites close to home) so we had to make do with limited produce and a lonely mango. Soba noodles to the rescue! Tossed with a pleasantly sweet lime dressing, this is a summer pasta salad sure to please the masses.
Soba Noodle Salad with Mango, Red Pepper and Cashews
Adapted from Simply Recipes
3/4 cup rice vinegar
1/4 cup coconut sugar
3/4 teaspoon salt
3 large garlic cloves, minced
3 tablespoons fresh lime juice
1/2 tsp Aleppo chile flakes
Zest of one lime
1 tbsp toasted sesame oil
12 oz soba noodles
1 large red bell pepper, chopped
1 large ripe mango, peeled and chopped into cubes
1 cup chopped fresh mint (other herbs like basil or cilantro could also work)
1 cup chopped roasted cashews
Lime wedges for serving (optional)
1. Place the rice vinegar, sugar, and salt in a saucepan over medium heat for 1-2 minutes until the sugar and salt dissolve. Stir in the garlic and jalapeño, and allow to cool. Add the lime juice, lime zest, and sesame oil and mix well.
2. Cook the noodles in salted water, until al dente, according to the package instructions. Drain and then rinse well under cool water (it is very important to rinse!). Transfer the noodles to a large bowl and toss with the dressing.
3. Add the mango and bell pepper. Toss and plate. Add mint and cashews just prior to serving.