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Soba Noodle Salad
Leftovers don't always fit the Two's Company lifestyle. You may have dinner at home one night and be out with friends the next. As a result you're digging through the refrigerator for scraps as old as "Law & Order" reruns.
However, being able to toss together an almost instant meal using odds and ends of cooked foods is a great relief when you're tired or rushed.
You can have that culinary advantage without a moldering collection of scraps if you do a little planning. Make an extra portion or two of the ingredients you frequently use. Pack the excess in containers with the date and refrigerate. Then post a note of what's available on the refrigerator door as a reminder when you're hungry.
For example, grill or roast extra vegetables for meal one. Meal two (within three days for safety's sake) could be salad, pizza or focaccia topped with grilled veggies.
Chicken is also versatile enough to make multiple appearances. Serve roast chicken breast one night and follow up with salad or panini on the second or third night.
Soba noodles make great planned-overs as well. The buckwheat-based noodles are just as appealing served hot or cold and don't lose their flavor or texture if made in advance. Try your favorite stir-fry with noodles for one dinner and follow up with a quick soba noodle salad the next.
Soba Noodle Salad Recipe
Makes 2 servings.
Preparation time: 15 minutes
Cooking time: 10 minutes
1 1/2 cups cooked soba noodles (about 3 ounces uncooked)
1 tablespoon canola oil
1 large garlic clove, minced
1 small red onion, thinly sliced
1 baby bok choy, thinly shredded (about 2 cups)
1/2 pound bay scallops (see note)
2 tablespoons reduced-sodium soy sauce
1 teaspoon toasted sesame oil
1 tablespoon rice vinegar
1/8 teaspoon crushed red pepper flakes or to taste
Rinse cooked noodles under cold water if they're sticking together. Drain well and place in large salad bowl.
Heat oil in large nonstick skillet. Add garlic, onion and boy choy. Cook over medium- high heat 2 minutes or until vegetables are limp. Remove vegetables and add to noodles.
Pat scallops dry if necessary. Add to skillet. Cook for 5 minutes, stirring frequently, or until scallops turn white and firm and are cooked through to the center.
Add scallops to noodles. Toss gently but well. Stir together soy sauce, sesame oil, rice vinegar and red pepper flakes in a cup. Pour over salad. Toss gently. Serve at room temperature.
Note: You can substitute 1 cup cooked, diced chicken breast for the scallops in this dish. Add the chicken when you add the vegetables to the noodles.
Each serving has: 275 calories; 9 grams total fat; 24 grams protein; 21 grams carbohydrates; 38 milligrams cholesterol; 831 milligrams sodium and 2 grams dietary fiber.
Available at Amazon.com:
Soba Noodle Salad
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