Soba Noodle With Sriracha Meatballs
User Reviews
5.0
12 reviews
Excellent
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Course
Main Course
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Cuisine
Thai
Soba Noodle With Sriracha Meatballs
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Slow cooker Sriracha meatballs top healthy buckwheat soba noodles and fresh vegetables and herbs to make a simple but flavorful Asian inspired salad perfect for lunch or dinner.
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Ingredients
- For the Salad
- 20-24 Slow-Cooker Sriracha Meatballs , (recipe here)
- 1 9- ounce package soba noodles
- 2 carrots , peeled and sliced thinly into matchsticks
- 1 cucumber , peeled, seeded and sliced thinly into matchsticks
- 1 red bell pepper , seeded and thinly sliced into matchsticks
- ½ head cabbage , thinly sliced
- 1 lime , quartered
- ½ cup peanuts , roughly chopped
- Fresh basil and mint leaves
- For the Dressing
- ¼ cup leftover sauce from the meatballs
- ¼ cup rice vinegar
- 1 teaspoon sugar or to taste
- ½ teaspoon dark sesame oil
- the juice of one lime
Instructions
- For the Salad
- Make the slow cooker meatballs and set aside or refrigerate until ready to use.
- Prepare the soba noodles according to the package directions.
- Assemble the salad by dividing the noodles into four bowls and adding equal amounts of the carrot, cucumber, bell pepper and cabbage. Top with warmed meatballs and serve with lime wedges, basil and mint leaves. Drizzle with dressing and serve.
- For the Dressing
- Mix the dressing ingredients in a small bowl or jar fitted tightly with a lid. You may wish to double the dressing if you like a lot of dressing.
- **NOTE**
- If for some reason you don't have enough leftover meatball sauce to make the dressing, prepare a simple dressing by mixing ¼ cup ponzu sauce with ¼ cup rice vinegar, 1 teaspoon sugar (or to taste) ½ teaspoon dark sesame oil and the juice of 1 lime.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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