Satay salad with soba noodles and sugar snap peas

The satay salad with soba noodles and sugar snap peas is high in protein and contains lots of vitamins, but depending on the type of noodles, it can contain too much salt! You can easily avoid this by buying the right soba noodles.

Nutritional profile: According to GDA guidelines, one portion of this recipe covers several times the average daily requirement of vitamin K, vitamin C, folic acid and vitamin A. However, the ratio of omega-6 to omega-3 fatty acids is 16:1, which is significantly higher than the maximum recommended ratio of 5:1.
Read more at: Vegans often eat unhealthily. Avoidable nutritional errors.
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Soba noodles: Soba noodles are thin, brown-grey noodles made from buckwheat, which are an essential part of Japanese cuisine. In Japan, there are even special soba restaurants that offer dishes prepared exclusively with soba noodles. The noodles are known for their good flavor absorption and are available in various qualities, although cheaper versions may contain wheat flour and therefore gluten. The noodles also taste good cold with salad. Low-salt versions are preferable!

Sugar snap peas (sweet peas): Sugar snap peas are a type of pea from the legume family. The tender sugar snap peas are usually eaten with their pods. They taste similar to peas, but are a little sweeter and juicier. They can also be eaten raw in salads, as they do not contain phasin. Some pods have threads that need to be removed before use. To do this, simply cut off the ends of the pod and pull off the threads.

Pak Choi: Pak Choi, also called Pak Choy or Pok Choi, is a Chinese cabbage. It has a mild taste and takes hardly any time to cook.

Peas: Green peas have a crunchy consistency and can be used in many different dishes. They can be eaten raw and are high in protein and carbohydrates.

Sesame: Sesame is an annual, herbaceous plant species. Originally native to certain parts of India and Africa, this cultivated and oil plant is now grown in tropical and subtropical regions around the world. Sesame seeds, oil and roots can be used for therapeutic and culinary purposes. Depending on the variety, the fruit capsules contain black, brown or white seeds, with black sesame seeds being considered to have a more aromatic taste than white sesame seeds. Particularly noteworthy is the high calcium and selenium content of sesame seeds.

Ginger: Ginger has an aromatic smell and a sharp, spicy taste, which is due to the pungent substance gingerol, which is said to have anti-carcinogenic and anti-inflammatory effects. The rhizome of ginger is used in cooking in fresh, dried or ground form.

Coriander aversion: Some people react to its intense, slightly soapy aroma with aversion or even nausea. According to statistics in Switzerland, 15% of all allergy sufferers are sensitive to coriander. In these cases, simply leave this ingredient out. There is no alternative that tastes similar. Flat-leaf parsley, although it looks similar, has a completely different taste.

Salt content: The high salt content is mainly due to the soba noodles. This is because we have listed the USDA variant, which with around 2 g of table salt per 100 g has a multiple of the amount of salt compared to a low-salt soba noodle variant (0.003 g per 100 g). We recommend using low-salt soba noodles.

Soba noodle substitute: If you don't have soba noodles on hand, you can also use gluten-free whole grain rice noodles.

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