Description
A vibrant and nutritious salad featuring soba noodles, nori granola, and a mix of colorful vegetables.
Ingredients
Scale
- 1 cup rolled oats
- 1/2 cup raw macadamia nuts
- 1 tablespoon black sesame seeds
- 1 teaspoon fennel seeds
- 1/2 teaspoon togarashi
- 1/4 teaspoon salt
- 2 sheets nori, torn into small pieces
- 2 tablespoons maple syrup
- 2 tablespoons olive oil
- 1/4 cup tahini
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon chili crisp or chili oil
- 2 tablespoons oil (divided)
- 1/2 pound ground chicken
- 2 cloves garlic (minced)
- 1 teaspoon minced ginger
- 1 tablespoon spicy chili bean paste
- 1 medium zucchini (cut in half lengthwise and sliced)
- 1 medium red bell pepper (sliced)
- 1 small red onion (sliced)
- 1 corn on the cob (shucked and kernels cut)
- 3 bundles soba noodles
- 4 cups mesclun greens
- 1/4 cup chopped scallions
Instructions
- Preheat oven to 300 degrees F. Line a baking sheet with parchment paper.
- Make nori granola. Combine oats, macadamia nuts, sesame seeds, fennel, togarashi, salt, and nori in a large bowl. Add maple syrup and olive oil, tossing until well coated. Spread granola in an even layer on the prepared baking sheet and bake for 35-40 minutes or until golden brown, tossing the granola halfway through. Remove from the oven and let cool completely.
- Meanwhile, make soba noodle salad sauce. In a blender, combine tahini, soy sauce, rice vinegar, sesame oil, and chili crisp. Puree until smooth and set aside.
- Heat 1 tablespoon oil in a large saute pan over medium-high heat. Add ground chicken and saute until browned, breaking up chicken with a wooden spoon into small chunks. Add garlic, ginger, and spicy chili bean paste and saute for 2 minutes. Transfer chicken to a plate and wipe the pan clean.
- Heat another tablespoon oil in the same pan over medium-high heat. Add zucchini, bell pepper, red onion, corn, and saute for 5-7 minutes or until vegetables are tender and lightly charred. Season with salt and pepper and set aside to cool slightly.
- Cook soba noodles according to directions on package. Drain and rinse in cold water.
- Assemble salads. Place 1 cup mesclun green per salad and top with soba noodles. Spoon vegetables and chicken on top and sprinkle a generous amount of nori granola. Sprinkle chopped scallions on top and serve with soba noodle salad sauce. Serve immediately.
Notes
- Store leftover granola in an airtight container.
- Feel free to add any of your favorite vegetables to the salad.
- Adjust the level of spiciness by using more or less chili crisp.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Salad
- Method: Bake and sauté
- Cuisine: Asian
Nutrition
- Serving Size: 1 salad
- Calories: 450
- Sugar: 8g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 60mg