I’ve had these Chinese takeout boxes in the pantry since my last Dinner Club, so I filled them with a new recipe yesterday. Perfectly portable to take to Eli’s for dinner! This was my first time cooking with soba noodles, and now I’m totally sold. They’re lower calorie than most noodles and higher protein.
*I made a few adjustments– I swapped the basil for a lot of cilantro. And I skipped the chopped nuts but stirred a tablespoon of peanut butter into the dressing. And then I added water chestnuts because they’re my favorite crunchy treat in Chinese food.*
We split the recipe into two servings, and Eli’s portion didn’t quite fill him up. Half was perfect for me though… Overall, this would make three reasonable lunches for a lady-style appetite. Make it, gals!