Spring time is naturally a very cleansing time of year. After a long, cold winter of heartier, heavier foods, Spring rolls in with its fresh, light flavors that are designed by nature to help clean us out and lighten us up a bit!
Leafy greens are the number one ingredient missing in the American diet which is why I’ve decided to focus on Spring Leafy Greens this month!
I’ll be posting the “Spring Leafy Greens ‘101’” in a couple of days but in the mean time I wanted to share this recipe for Soba Noodle Salad with Mizuna.
Mizuna is a leafy green which I’ve read about before but never cooked with because I never saw it anywhere SO when I saw it at the Farmers Market last week I really wanted to give it a try. It was really great… very light and crisp, pretty mild with just a little bite to it. Check out this link for a more detailed description because my brain it is jet lag mode right now (I just flew back from a week in Jersey) and I’m not really thinking straight;).
I will say this, if you can’t find Mizuna you could easily substitute watercress in this recipe and be a very happy camper. Also, if you don’t have or can’t find any soba noodles, go ahead and swap out some whole grain spaghetti! If you have the noodles cooked up already this meal comes together in literally ten minutes, so it’s definitely falls under the “SUPER SIMPLE” category:).
Oh and I almost forgot, if you wanted to take this meal one step further try adding some shredded or chopped chicken over the top… it makes a great addition!
Yield: Serves 3
Combine Mizuna, carrots, scallions and noodles in a large bowl. In a separate bowl, combine garlic, ginger, oil, and soy sauce. Whisk together and pour over noodles.
Top with sesame seeds and enjoy!!
Calories: 185; Total Fat: 9.4g; Saturated Fat: 1.3g; Cholesterol: 0mg; Sodium: 80mg; Carbohydrate: 22.8g; Dietary Fiber: 2.6g; Sugars: 1.6g; Protein: 6.5g