I like to sleep at a cool 66 degrees. I just thought you should know. I like it chilly, and I will happily take anything less but NEVER EVER more. And let me explain my dedication to achieving this lower temperature for sleeping. We live in a two story house, with our bedroom being on the top floor. We own a wonderfully comfortable bed, however it seems to deeply groove into the middle. Which is where I happen to sleep because I am a proud bed hog. But when summer hits, the couch in the living room right next to the thermostat (because we only have one in the whole joint) becomes my temporary bed.
The thing is, no matter how cold we turn down the stat, the cooler temp/air never seems to actually make it upstairs. I blame the damn Ohio humidity, it sucks the life and coolness right out… of everything. So instead of paying the electric company with our first born I crash on the couch. Okay, Logan does too. Perks of having a massive beast of a couch.
Which makes me have to tell you, that I started crashing early on the couch this summer because when I had my wisdom teeth removed I literally lived on the couch. We pretty much relocated everything from the bathroom upstairs to the one down here so I never had to leave the first floor. You’d think I had knee surgery, but no I just had my teeth yanked out of my head. Which for the record had me on my ass for a week as it was anyway. But the point of this little story was that I relocated early, AND Logan took a foam mattress topper we have, for when visitors come to try and make that super, wonderful blow up mattress suck a little less, and he folded it in half and pretty much made a bed out of the end of the couch for me… with a fitted sheet and all.
The truth is… I’m a bit of a princess but the REAL truth is: I have nightmares. When I get too warm for whatever reason I end up having awful and sometimes down right scary as hell, screw up your day, kind of dreams.
After detoxing our bedroom we decided to make more of an effort to sleep in there during the summer. I mean we both sleep better and hello it’s a bed, it’s kind of meant for that thing. We decided, it’s fine if we have to sell plasma a couple times to pay the electric company a bit more, hey at least it’s not our first born, and we will try to sleep upstairs with a 70ish degree temp. Well, that worked for a week.
Nightmare + me = last night.
And it was one helllllllllll of a bad one. So… hey couch, you look gooooood. Oh and hey thermostat, what’s that… you looooove being set nice and low? Awww, I missed you guys!
And since “summer has finally arrived” as one random dude pointed out to Logan and I earlier today, the heat is really here to stay, which means couch snoozing and cold dish noming.
I don’t know about you, but when it’s hot out I don’t even really want to eat anything because it feels gross to pretty much do anything. So anytime I can find or make something that’s cold, easy AND it’s actually a meal, I’m sold. Which means I found heaven in a bowl today.
This soba noodle salad is the PERFECT summer meal. Let me tell you about what makes it so fabulous:
It’s super EASY to make. Like turn the brain off and make.
It’s super QUICK to put together. You are just waiting on those noodles.
It’s packed full of NUTRITIOUS ingredients. I mean look it’s rainbow colored.
It can be MADE AHEAD. Yeah, did you catch that one, that’s a big one!
It’s FLAVORFUL. Which is a necessity.
Okay, so how about a few good ole pointers while we’re at it…
Tips & Tricks
Chill those noodles: Number one rule for this recipe, make sure those noodles are cold. Not room temperature, not sort of cool, but that they are cold. When they are warm, things just don’t work out so well. So hit them with as much cold water as they need after cooking.
Storing: This is rule number two, almost equally as important as having chilly noodles. If you are not consuming the salad immediately you want to store the dressing and the noodle salad separately. Holy crap this is important. If you are only eating a portion of it after making, separate out what you are eating and what you are saving, and toss the dressing in just the portion your are going to eat now. I use about 2 tablespoons of dressing per serving.
Super time saver: Buy what you can already prepped from the store. Such as, a bag shredded red cabbage and matchstick or shredded carrots. Have a salad bar in your grocery store? Rock that baby out with getting as many of the already prepped ingredients as you can.
Edamame: I buy a bag of frozen edamame (even though I could get them off the salad bar at Whole Foods) because I personally like having the extra around. If you do cook yours yourself, just like with the noodles, make sure to run them under cold water until they are cold to the touch. You can use leftover edamame on “regular” salads, in sandwiches or on toast, in pasta, or you can add them to hummus to up the nutrition and protein some more.
Dressing: The dressing for this is light, and not a saturating type. If you want a saucy (good) mess then you can double up the dressing if you like. If you store the dressing for a later use, make sure to give it a shake or good stir before using… get all the goodness reincorporated after sitting.
Personalizing: You could easily swap in or out different veggies if you’d like. Such as savory cabbage, red onion, red pepper, cilantro or daikon. You could also throw in cashew pieces, instead of sesame seeds like I used here.
The dressing for this soba noodle salad is a sesame garlic and lime dressing. It’s tangy, bright and has an Asian flair. I’m pretty sure spring rolls or potstickers dipped in this dressing would be FAB-U-LOUS! Hint. Hint.
Well, it’s official. I’ve decided I’m going to be making this salad with a lot of regularity AND put my name on it like I’m in college again and have a horrible roommate who eats all my food. The latter part of that still rings true. So, putting my name on it kind of is a necessity.
**Oh hey! If you make any of Noming’s recipes, be sure to snap a photo and share them on twitter or instagram with #nomingthrulife so that the rest of us Nom’ers can see them too! I mean you would only make my day and all if you did!*
- For the salad:
- 6 ounces soba noodles
- 2 cups julienned carrots
- 1 1/2 cups shredded red cabbage
- 1 cup cooked edamame
- 1/2 cup thinly sliced green onion
- optional: sesame seeds for garnish
- For the dressing:
- 3 tablespoons Bragg liquid aminos, tamari or soy sauce
- 3 tablespoons fresh lime juice
- 2 1/2 tablespoons toasted sesame oil
- 1-2 tablespoons honey, agave or brown rice syrup
- 1-2 garlic cloves, pressed
- 1-2 teaspoons tahini
- 1/2 teaspoon ginger paste
- 1/2 teaspoon sriracha
- In a small mixing bowl, whisk dressing ingredients together and set aside. In a large mixing bowl, toss all salad ingredients together with the exception of the soba noodles and set aside. Cook soba noodles according to package directions. Pour cooked noodles into a colander and rinse with cold water, until noodles are cold to the touch. Drain as much water from the noodles as possible and add to the large mixing bowl and toss with other salad ingredients.
- When ready to serve, pour dressing over salad and toss to combine and add salt (I have a slightly heavy hand with mine) to your liking. If serving at a later time, or are only enjoying part of the salad now, prepare only want you plan to eat immediately and store the remaining salad and dressing separately in an airtight containers in the refrigerator until ready to enjoy.