Mango Miso Soba Noodles
Some of the best pastas are cold pasta salads. Once again Skinny Minnie was playing in the kitchen, threw things together and VOILA, an amazing recipe is born. I’m often emailed asking about my recipes, what specifically I eat daily, and what items should be picked up at the grocery store. Besides the essentials like greek yogurt, fruits, and veggies, I really don’t have a master list! I go in the market, look for things I haven’t tried before or things I stumbled across and go from there.
My recipe night usually goes a little something like this “well I have all this mango, yeah let’s throw that in there”. I’m not a creative genius more of a fridge “cleaner outer”– AWFUL grammar sorry G-Mama, but it’s the only way I can describe it!
It’s funny, as I am sitting here typing this, I am watching the Chew (I like to get inspiration from other cooks), and there is a woman on here saying that she can’t “wing it” for dinner and recipes, she has to be a planner. If that’s you THIS IS FINE! That’s why I bring these recipes to you 🙂
Just know all of my recipes are super versatile. Don’t like mango? Use pineapple. Don’t have soba noodles? Use whole wheat spaghetti. Don’t have miso? Use a little more soy sauce. I won’t be heart broken if you don’t follow exactly, these are placed on this website to give you quick easy healthy meal ideas! Follow your own taste buds to a skinny waistline 🙂
Moving on to the recipe! I wanted an asian infused pasta salad, but I also like those cold italian style pasta salads my mom used to make all the time growing up. So I combined the two together for an awesome dish!
For this recipe you will need:
-soba noodles (76g= 2.6 ounces, or 1/3 the package)
-1/4 cup of organic rice vinegar
-1 Tablespoon of miso
-1 Tablespoon of sesame seed oil
-1 cup of mango
-1 spring onion, chopped
-1 cup of broccoli slaw
-2 Tablespoons of sesame seeds
Let’s go over some of these ingredients first. Miso is a thickened paste made of fermented soy, barley, and rice. I like it better than using soy sauce! You can find it in the asian food aisle or health food stores. This was a huge package of it, but it was the smallest I could find that wasn’t pre-mixed.
Next soba noodles. Soba is the Japanese word for buckwheat. They contain all 8 essential amino acids, antioxidants, and are one of the easiest noodles to digest! Perfect for those with a sensitive tummy like me 🙂
Now that we’ve cleared things up, here’s how to make my dish!
Start by bring 8 cups of water to a boil and add the soba noodles. It takes about 5 minutes to cook these. Use your judgement though, they should be tender.
Rinse them under cold water after they have cooked. This also stops the cooking process so they do not get mushy!
Next grab your beautifully chopped mango, take half of it and mash it up pretty good
Add the rice vinegar, miso, sesame seed oil, and mashed mango to a measuring cup and mix well
In a large bowl, add the broccoli slaw
Chop up your green onion
Now add the soba noodles, extra mango, and sliced green onion to your bowl of slaw. Pour the marinade over the top and mix! Don’t forget to sprinkle those sesame seeds 🙂
Refrigerate for at least an hour before serving to get a nice chill. I prefer placing in the fridge overnight to let the flavors soak!
This makes 2 servings. Nutritional info: 311 calories, 8.5 grams of fat, 44 grams of carbs, 7 grams of protein.
I looked up restaurant style soba noodle dishes that were cold and they had 36 grams of fat and over 600 calories! Wow! So yeah I will take my skinny minnie version any day 🙂
XOXO With a Cherry On Top,