Do you want to take a second to talk about the fact that it’s almost Christmas? You probably know this, but I’ve been working hard trying to remember.
I’ve made a playlist comprised of Mariah Carey, Tchaikovsky (what? my childhood dream was to star in the Nutcracker. I was a ballet nerd.) and Bing Crosby. I’ve baked my first batch of red sprinkle-encrusted cheer and I’ve even made a couple of paper snowflakes in a rare crafty moment.
And yet, I have barely begun my shopping and am crossing my fingers that my holiday cards make it to the States in time. It’s time for me to get a move-on.
Here’s a noodle salad you can make ahead so you can grab a bowlful between wrapping presents, addressing cards and baking glorious holiday treats. It’s good for someone like me, whose blood sugar level needs to be kept in check if I am going to accomplish anything. The spicy garlic dressing is a nice reprieve from all the candy canes too.
Broccolini Chickpea and Soba Noodle Salad
– 1 bunch of broccolini or broccoli cut into bite-sized florets
– 1 can of chickpeas, rinsed
– 1 zucchini, grated
– 1/2 a package of soba noodles
– 4 green onions, chopped into small rings
Chilli Garlic Dressing
– 2 tablespoons of soy sauce
– 2 tablespoons of water
– 1 tablespoon of chilli paste
– 1/2 tablespoon honey
– 1 glove of garlic, grated or minced
To make dressing, assemble the 5 ingredients in a bowl and whisk together until well combined.
Steam your broccolini for about 3 minutes until slightly tender and still vibrant green. Set aside in a large bowl.
Place grated zucchini and chickpeas in the bowl with the broccolini.
Cook your soba noodles, drain and place in the bowl with the other ingredients and pour dressing over (I ended up using all my dressing, although you may not want to) and toss together to combine. Sprinkle chopped green onions to garnish.
This tastes awesome after a day in the fridge and can be eaten warm, cold or at room temperature. Eat in between holiday business to keep you going.