Mama lunch, baby lunch...

Whereever possible, the little one and I eat together at lunch, and usually I serve him the same lunch that I eat. This a lunch we eat (in various combinations) at least a couple of times each week. The noodles are a huge hit (he loves to slurp), and I give him the noodle dressing as a dipping sauce, which he loves.

Warm Soba Noodles with Tahini Dressing and Salad

 

You will need:

Soba Noodles (we use the organic Hakubaku brand)
Salad ingredients of your choice (I use whatever I have in the fridge)

Tahini Dressing

1.5 tablespoons coconut oil
1 tablespoon tahini
2 teaspoons tamari
2 teaspoons of agave nectar
juice of 1/2 a small lemon or lime

Putting it together:

Simply cook your soba noodles for the recommended time. When they are finished turn the heat off and (leaving the hot water in the pot) take your noodles out and put them in a bowl of cold water for about 20-30seconds, then return them to the hot water until you're ready to dress them. This just ensures that you have noodles that don't go gluggy and coagulate, and if you're little one/s are anything like mine, gluggy noodles won't get eaten, just thrown on the floor.

To make your dressing, simply whisk all the ingredients together with a fork until they form a smooth consistency.

Cut up or grate your salad ingredients as necessary, then mix them all together. Here, I've used carrot, avodcado, nectarine, mixed sprouted lentils/peas/mung beans, baby spinach and coriander.

Drain your soba noodles and gently mix the tahini dressing through. I generally like my noodles on their own, but you could mix the salad through the noodles and it would taste just as delicious.