Meatless Monday: Sesame Soba Noodles with Cucumbers and Roasted Eggplant

Sesame Soba Noodles with Cucumbers and Roasted Eggplant

Packed with vitamin C and containing 95% water, cucumbers are a LifeVest summer favorite. Thinly sliced with some onions, and a splash of oil and vinegar, and they easily become a refreshing side that won’t weigh down the rest of your meal. Make that same plate a snack, and it won’t weigh you down either.

Luckily, cukes run rampant in gardens this time of year, so there’s plenty of them to both snack on and lighten up pasta recipes like this. Here, their crispness compliments creamy, roasted eggplant that gets tossed with an Asian sesame sauce over soba.

Soba is a type of noodle made from buckwheat flour, which gives it a nutty flavor and also boosts it with protein. Lower in calories than traditional pasta, we love it as a way to add some variety to pasta night, especially when working with Asian flavors. Be sure to look for “100% buckwheat” on the package to get the most nutritional benefits. We recommend Eden, our go-to brand.

Sesame Soba

Courtesy of our food blogger and LifeVester, Grace, we served this recipe up for a company lunch last week, and have been dreaming about it ever since. Full of flavor, we guarantee you’ll love it too. We suggest double downing on the cucumbers and serve the pasta up with a simply seasoned side of those, along with water spritzed with lime. Head on over to Grace’s blog for the recipe, and add this to your Meatless Monday meal plan!

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