Soba Veggies, To Go (photo courtesy of www.sxo.hu

**as posted in the Daily Vanguard**

As the new season approaches, many people are faced with the dilemma of meals away from home. Some have classes or work during their usual lunchtime, others at night when they would normally enjoy cooked dinner at home.
Often, it’s easy to turn to eating at the many restaurants offered away from home. Whether it’s Pizzicato, Pita Pit or Chipotle, sometimes these choices are hard on the wallet and not always the most best for your waste line. Think, if you spend six dollars a day on food, that’s a wasted thirty dollars a week! Why not spend that money to fill or your fridge instead of emptying your wallet?
Packing a meal at home is an easy way to cut back on spending that financial aid money too quickly. It’s also a great way to stick to your new year’s resolutions for healthier eating. When you take the time to shop over the weekend, it’s easy to pull together a fast meal to go during the school or work week. Plus, produce is cheap!
This recipe is healthy, but that doesn’t mean it has to taste like it. It has whole grains, a plethora of great vegetables, and avocado for some good fat. The kidney beans add protein and fiber, so you’ll stay full throughout your class.
Be creative with this meal and add whatever you have in your own refrigerator. Grated ginger or a squeeze of any citrus fruit will lend nicely to the sauce. Soba noodles can be found in most Asian aisles of the grocery store, but really any whole grain noodles work here. An assortment of vegetables, (such as broccoli, carrots or mushrooms) or even fruit are all nice additions to the mix.
Lastly, the colors of this dish are vibrant and beautiful. As you look down at your deliciously economical meal, maybe you’ll forget how far off spring really is.

Ingredients

One big handful of Soba noodles or whole wheat spaghetti
¼ cup of purple cabbage, finely chopped.
½ bell pepper, chopped.
½ cucumber, chopped.
½ avocado, diced.
½ cup of canned kidney or black beans, drained and rinsed

For The Dressing:
1 tablespoon canola or olive oil
1 teaspoon toasted sesame oil
1/2 tablespoon of soy sauce
1 generous splash of Sriracha or any hot sauce
Pepper

Serves one

Method
1) Prep your ingredients. Cut your bell pepper, cucumber, avocado, and drain your beans.
2) Put a small saucepan of salted water over high heat. When rapidly boiling, add Soba noodles.
3) Place all chopped veggies in a Tupperware container.
4) Combine oils, soy sauce and Sriracha in a cup or small bowl and whisk with a fork. Taste, and fix the sauce to your liking.
5) After about 6 minutes, or whenever Soba noodles are floating and tender, drain them in a strainer. (Whole Wheat Spaghetti will take longer, mostly likely 10 minutes).
6) Add cooked noodles to veggies, and top with sauce, stirring to ensure that everything is coated.
7) Secure the lid, pack in your bag, and catch the bus!

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2 thoughts on “Soba Veggies, To Go (photo courtesy of www.sxo.hu

  1. Do you have any other lunch ideas like this? (I'm commenting while eating Subway in the EMU because I didn't pack a lunch…) While this sounds great, do you have any ideas for the picky eaters among you? :)Is it okay to substitute out things like avocado? What other veggies would you recommend? And, yay Sriracha! Yummy hot sauce!–Morgaine

  2. I did a good one the other day with bulgur (or couscous), black beans, salsa, cilantro and bell pepper and cucumber that rocked my world.As for taking out avocado, it's definitely still good without. Really whatever veggies you like work in here, like broccoli, peas, carrots, anything you like!

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