I’ve talked about Love & Lemons on the blog before because it has always been one of my favorites! I love the blog and the cookbooks, and I draw inspiration from a lot of her recipes. I joined her cooking club this year and I’m loving it! Every month she sends out a new recipe and has her readers send in pictures, which I think is super cute. It’s nice to be in a community during this time of isolation. I highly recommend joining– message me if you do! This recipe is super fresh and nutritious and I absolutely love it. It makes for great leftovers and looks gorgeous. Whenever you feel like mixing up your typical takeout, try this one out! Here’s the original recipe.
- 6 oz soba noodles
- 2 sliced avocados
- 2 c blanched snap peas
- ¼ c shelled edamame
- 1/4 c fresh scallions
- 1 sliced watermelon radish
- sesame dressing (below)
- fresh cracked black pepper
Bring a pot of unsalted water to a boil and cook soba noodles as directed, about 4 mins. Drain and rinse with cold water. Toss noodles with snap peas, edamame, scallions, and dressing. Divide between bowls and top with radish and avocados.
Sesame Dressing:
- ¼ c white vinegar
- 2 tbsp tamari
- ½ tsp toasted sesame oil (more to taste)
- 1 tsp grated ginger
- 1/8 tsp garlic powder
- ½ tsp maple syrup
Whisk ingredients together.
Tips/Things I Would Change:
- I added a little extra sesame oil, ginger, and maple syrup to the dressing. I kept the measurements the same so that you can change them to your tastes.
- I think red pepper flakes may be a nice addition if you’re looking for a kick.
- I don’t think the original recipe specified, but I really liked serving this dish chilled; it was very refreshing.
