So once again, I was extremely busy this week plus kept forgetting to take photo’s of possible Friday Fare options (le sigh). So instead of disappointing you all and not posting a recipe, I decided to share a soba noodle salad rolls with peanut sauce recipe created by one of my favorite healthy food bloggers, Nutritionist in the Kitch!
Some of you may know that I am a huge fan of Christal, from Nutritionist in the Kitch, and regularly make her recipes and find inspiration from her. I thought her soba noodle salad rolls with peanut sauce recipe looked incredible and I wanted to share it with you all. I actually bought some fresh spring rolls the other day, so I will be experimenting with my own fresh roll creations.
Without further ado, here is the recipe and some of Christal’s photo’s of this yummy looking dish 🙂
Ingredients
- Rolls:
- 10 sheets rice paper
- 6.5 oz soba noodles
- 1 carrot, peeled and julienned
- 1 bell pepper, julienned
- 2 green onions, cut into strips
- small bunch cilantro
- small bunch lettuce
- 1 tbsp low sodium soy sauce
- 1 tsp sesame oil
- Peanut Sauce:
- ¼ cup creamy peanut butter
- ½ lime, juice
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon pure honey
- 1 clove garlic, minced
- 1 tablespoon fresh ginger (optional)
- ¼ cup water (add more if you prefer a thinner consistency)
- For Rolls: In a large pot, heat 4 cups of water to boil and cook noodles according to package instructions. Run cooked noodles under cold water and drain. Mix in 1 tbsp soy sauce and 1 tsp sesame oil with noodles. Set noodles aside.
- Fill a shallow dish with warm water. Place one sheet of rice paper in dish until it is submerged, soak for 1 minute or so until it becomes soft, carefully set on a clean surface, such as a cutting board, and make sure the sheet does not bend or fold.
- Place about 2-3 tbsp of cooked soba noodles in the middle of the rice paper sheet, top with a few slices of carrot, pepper, onion, a few sprigs of cilantro, and a couple leafs of lettuce.
- Fold the top of the rice paper sheet over the filling, then fold in each side, then roll until the opposite end has closed the roll, put on a plate and repeat the process until you have ten salad rolls! (Learning this process may take a little patience, but after the first couple rolls you will get the hang of it!
) - For Sauce: Combine all ingredients in a food processor, or mix together by hand.
- Serve with cold rolls, enjoy!
Cook time
5 mins
Total time
20 mins
Serves 5
Mmmmm, cannot wait to make these and fresh rolls in general. You can pick up rice paper at any Asian supermarket, and they are usually pretty inexpensive … perfect for a student budget, woo hoo! Actually most things at Asian supermarkets are much cheaper in general, so you should definitely give them a visit the next time you need groceries. I picked up some sesame chili oil for only $3 or something like that. Normally sesame oil is something ridiculous like $5 … no thank youuuu!
Have any of you ever tried fresh rolls before? I first had them about a year ago at a Vietnamese restaurant in San Leandro and have never looked back!
Honestly yours,
Alice