Rainbow Soba Noodles with Toasted Pumpkin Seeds

• 3- 1/2 ounces, weight Soba Noodles
• 2 Tablespoons Raw, Shelled Pumpkin Seeds
• 3 whole Radishes, Cleaned And Thinly Sliced
• 1/2 cups Carrots, Matchsticked, Shredded, Or Thinly Sliced
• 1/2 whole Red Bell Pepper, Finely Diced
• 2 whole Scallions, Thinly Sliced
• 2 cloves Garlic, Minced
• 1- 1/2 Tablespoon Natural Peanut Butter
• 2 Tablespoons Olive Oil
• 1 Tablespoon Minced Fresh Parsley
• 1- 1/2 teaspoon Barley Or White Miso

1. 1.
2. Cook soba noodles: boil some water and toss them in for 4-5 minutes.
3. They have a lot of delicious salt, which means your pot will boil over really quickly.
4. The noodles cook in only a few minutes, but they do require some attention.
5. Once theyre done, drain them and set them aside.
6. If you want to cut sodium a bit, rinse them with warm water after youve drained them.
7. 2.
8. Toast pumpkin seeds.
9. They need to be shelled (you can buy them this way), which means theyll be a brown or green color instead of the white that the outer shells boast.
10. Place them in a dry skillet over medium heat and stir frequently.
11. Within 2-3 minutes theyll take on a pretty golden brown and start to popthat means theyre done.
12. 3.
13. Mix the sauce ingredients.
14. It will make a very ugly, but tasty, sauce.
15. Use your discretion with the oilmore will make it saucier while less will create more of a paste.
16. Its all about your preference in state of matter and fat content.
17. 4.
18. Add the hot noodles to the sauce and mix well.
19. Separately, lightly mix the radishes, carrots, and red pepper.
20. Wrestle the sauced noodles into 2 plates or bowls and top with the vegetable mixture.
21. Finish with the toasted pumpkin seeds and scallions.

noodles, carrots, red bell pepper, scallions, garlic, natural peanut butter, olive oil, parsley, barley

Taken from tastykitchen.com/recipes/special-dietary-needs/rainbow-soba-noodles-with-toasted-pumpkin-seeds/ (may not work)