I’m forgetful – there’s no denying that.
Mr. Prevention has been asking me to take the Michigan Boater’s Exam online for MONTHS. Yeah, I’m finally doing that…in between making my weekly menu and writing my blog post.
Speaking of the blog – it turned SIX on the 8th of this month. I completely forgot my blog birthday…but six glorious years of blogging and over 1,650 blog posts. Craaaazy.
Speaking of birthdays, my 30th is coming up quickly and my best friend came with a gift when she visited this weekend. She said, “Yeah, so this is your birthday present…and your Christmas present. Happy Birthday and Merry Christmas!”
It was a Le Creuset dutch oven. It’s orange. I’m in love. It lives with my red Le Creuset skillet from my parents. #spoiled
So after discussing how much we love our Le Creuset, we talked about recipes we’ve made recently and loved. Kristen had made some olive-y roasted chicken and a feta dip and I boasted about this Soba noodle recipe.
Knowing Mr. P is on the fence about cabbage, I reduced the amount of cabbage and made noodles the star of the dish. That switch also made this dish 8-month-old-approved. Quick, easy, and packed with flavor. Enjoy!
- 10 oz dry soba noodles (or whole wheat pasta of choice)
- 2 cups purple cabbage, cored and thinly sliced
- 2 cups carrot, grated or matchstick
- 1 bunch green onions, sliced
- ½ cup smooth, natural peanut butter
- 3 Tbsp white wine vinegar or rice vinegar
- 2 Tbsp toasted sesame oil
- 3 Tbsp reduced-sodium soy sauce
- 2 Tbsp honey*
- 1 Tbsp fresh ginger, finely grated
- 2 garlic cloves, minced
- 5 Tbsp peanuts, chopped
- ½ cup cilantro, chopped
- 1 lime, sliced into wedges
- Bring a large pot of water to boil and cook the noodles according to package directions. Drain and set aside.
- Meanwhile, prepare dressing in a small bowl by whisking together the dressing ingredients until smooth.
- In a large serving bowl, combine the cooked soba noodles, shredded cabbage, grated carrots, and chopped green onions. Pour dressing over the vegetables and toss to coat. Serve slaw with chopped peanuts, cilantro, and a squeeze of lime.
Weekly Menu: June 28th – July 2nd
- Sunday: out with friends for pizza!
- Monday: Shrimp-Stuffed Portabello Mushrooms with Roasted Pesto Bacon Potatoes
- Tuesday: Goat Cheese and Marinara-Stuffed Zucchini
- Wednesday: Mexican Chopped Salad with Creamy Cilantro-Lime Dressing
- Thursday: out for my birthday!