Soba Noodle Salad
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.
8 ounces of soba noodles
1 tablespoons sesame oil
¼ cup reduced sodium soy sauce
1 tablespoon fish sauce
1 tablespoon fresh grated ginger
2 tablespoons creamy peanut butter
2 tablespoons rice wine vinegar
1 tablespoon honey or agave nectar
Lime juice from ½ lime
2 large garlic cloves, minced
1 tablespoon red pepper flakes
2 yellow Bellafina peppers, seeded and chopped
2 red Bellafina peppers, seeded and chopped
1 large jalapeno pepper, seeded and chopped
3 green scallions, thinly sliced
Fresh chopped cilantro
1 tablespoon toasted sesame seeds
Cook soba noodles according to package directions. Drain well and let cool. Place noodles in a large bowl. In a small bowl whisk together sesame oil, soy sauce, fish sauce, ginger, peanut butter, rice wine vinegar, honey, lime juice, minced garlic, and red pepper flakes. Pour sauce over noodles and toss well to coat. Toss in peppers, scallions, cilantro and sesame seeds. Serve as a cold salad.
To toast the sesame seeds: Place in a skillet on the stove over medium heat and dry toast it until light brown. Don’t overcook.
Adapted from a recipe from asiancaucasian.com