Soba Goya Salad

Soba Goya Salad is a refreshing and nutritious dish that combines the nutty flavor of buckwheat soba noodles with the unique bitterness of goya (bitter melon). This Paleo-friendly salad is packed with vibrant vegetables and a zesty dressing, making it a perfect light supper option.

Ingredients

• Soba noodles - 100 grams
• Goya (bitter melon) - 100 grams
• Cucumber - 1 medium, thinly sliced
• Carrot - 1 medium, julienned
• Green onions - 2, finely chopped
• Sesame oil - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Coconut aminos - 1 tablespoon
• Fresh ginger - 1 teaspoon, grated
• Garlic - 1 clove, minced
• Salt - to taste
• Pepper - to taste
• Sesame seeds - 1 tablespoon, toasted

Steps

1. Bring a pot of water to a boil and cook the soba noodles according to package instructions (about 4-5 minutes). Drain and rinse under cold water to stop the cooking process.
2. While the noodles are cooking, slice the goya in half lengthwise, remove the seeds, and thinly slice it into half-moons. Blanch the goya slices in boiling water for 1-2 minutes, then cool under cold water and drain.
3. In a large mixing bowl, combine the cooked soba noodles, blanched goya, cucumber, carrot, and green onions.
4. In a small bowl, whisk together the sesame oil, rice vinegar, coconut aminos, grated ginger, minced garlic, salt, and pepper to create the dressing.
5. Pour the dressing over the salad and toss gently to combine all ingredients evenly.
6. Sprinkle the toasted sesame seeds on top before serving.

Nutrition

• Calories: 280
• Protein: 8 g
• Carbs: 36 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants and vitamins from the vegetables.
• Soba noodles provide a gluten-free carbohydrate source.
• Goya is known for its potential health benefits, including blood sugar regulation.

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