Chilled Soba Noodle Salad with Teriyaki “Meatballs”
1 Package Pure Farmland Plant-Based Homestyle Meatballs
5-6 large rainbow carrots (regular orange carrots as substitute)
5 radishes, thinly sliced
1 English cucumber, thinly sliced
½ red onion, thinly sliced
1 red bell pepper, julienned
1 yellow bell pepper, julienned
2 ½-3cups white wine vinegar (apple cider vinegar as substitute)
4 Tbsp. sugar
6 Tbsp. salt
6 cups water
16 oz. soba noodles
Cilantro, loosely chopped
¼ cup teriyaki sauce
¼ cup vegetable oil 2 Tbsp. honey
3 Tbsp. rice wine vinegar (apple cider vinegar as substitute) 2 tsp. minced garlic
½ tsp. onion powder Salt and pepper to taste
Preheat oven to 375°F. Place meatballs on aluminum foil-lined baking sheet coated lightly with nonstick cooking spray. Bake 15 minutes; gently turn meatballs over and bake an additional 8 to 10 minutes, or until internal temperature reaches at least 175°F.
Meanwhile, prepare the veggies— rinse and ribbon carrots; rinse and thinly slice radishes; peel and thinly slice red onion; julienne the bell peppers. Place all ingredients in a large bowl with lid.
In a saucepan, combine vinegar, sugar, salt, and half the water. Heat over medium-high heat, whisking until sugar has dissolved. Add remaining 3 cups of water. Pour mixture over vegetables, covering completely. Cover and marinate 30 minutes.
Prepare soba noodles following package directions. Allow to cool, placing in refrigerator to speed up the process.
Prepare the dressing— combine all dressing ingredients in a small bowl. Whisk to incorporate.
Drain pickled vegetables and place on a bed of soba noodles. Toss with dressing. Garnish with sesame seeds and cilantro. Serve cold.
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