Are kids back to school now? It’s hard to tell if they really are. One thing I noticed recently is traffic gets so much worse in the morning, even at 6am. Anyways… Meet my happy sunshine bowls!
Is it a brunch bowl? A lunch combo? A dinner mash-up? Not sure what you want to call this one, but I’ve been enjoying it lately.
People say living with no kid’s means having a stress-free life.. Which I have to disagree. Everyone has their own stress portion. I know I don’t need to deal with cleaning up after toys, picking up dirty laundry, or preparing kids activities. However I can relate to prepping 30 minutes meals or less. This is one of my go-to recipes during a crunch. This is so easy and simple to make.
And when I say simple, it does mean simple.
Look at how colorful and fresh it is. You can pretty much add all your favorite things into this bowl like what I have here. The best is using fresh ingredients. I am using soba for this recipe which goes very well with the rest of the ingredients. But for the main ingredients, tuna, I am using Safe Catch Tuna which I really enjoy so much and has the lowest mercury of any brand. And oh, they just came out with NEW SEASONED ELITE TUNA which I use for this recipe. In case you missed it, I also used Safe Catch Tuna and made these Tuna Croissant and Avocado Tuna Bruschetta. Click here to learn more about Safe Catch and connect with them on Facebook, Instagram, Pinterest, and Twitter.
Cold Asian Noodle Salad
Keep your meal light and healthy with this Cold Asian Noodle Salad. Ready in less than 30 minutes and absolutely addictive!
- 9.5 oz (1 package) dried soba noodle (Japanese buckwheat) noodles
- ½ cup coarsely chopped fresh cilantro leaves
- 2 large spring onions, sliced thinly on a diagonal
- 1 jalapeno pepper, seeded, veins removed and finely minced
- 1 small orange bell pepper, sliced thin
- ¼ piece of red cabbage head, sliced thin
- 1-2 carrots, shredded with vegetable peeler
- 1½ cup shelled edamame, cooked
- ½ cup toasted sesame seeds
- 1 can Safe Catch tuna
- 1/4 cup reduced-sodium soy sauce
- 1 tbs sesame oil
- 1 tbs rice wine vinegar
- 1 tbs extra virgin olive oil
- 1 tbs Sriracha
- Bring a large pot of water to a boil. Season generously with salt. Add the soba noodles and cook until al dente (just firm to bite). Drain and rinse noodles under cold water. Allow to drain and set aside in a large bowl.
- To make dressing: combine all the ingredients in a large bowl.
- Pour the dressing over soba noodles. Add the rest of the ingredients, and toss gently. Garnish with more sesame seeds and green onions if desired. Best served cold.