There is something completely satisfying to me about a giant bowl of chilled noodles, and it’s probably one of the easiest and fastest meals to prepare. This is a recreation of a noodle dish that I had while on a yoga retreat in Maine, made by a wonderful natural foods chef named Ilia Regini.
12 oz soba noodles. (Any noodles will do, but soba has a plethora of buckwheat-based health benefits and gluten-free appeal.)
2 sweet potatoes, boiled and chopped roughly
2 handfuls sliced shitake mushrooms, boiled (Fresh or dried are both fine. If using dried, soak briefly in water before boiling.)
½ head of Swiss chard or other leafy, crunchy green such as kale, sliced in ribbons
sesame oil and salt to taste
white sesame seeds and chopped scallions, for garnishPreparation
Boil the soba until al dente, then rinse with cold water. Toss in large bowl with remaining ingredients with a generous helping of sesame oil (I am partial to the Kadoya brand, as my family has been using it for as long as I can remember) and salt. Top with sesame seeds and chopped scallions. Serve with Sriracha/hot sauce/ hot peppers for those who are hot-inclined. Enjoy!