Beef soba noodles with spinach and coconut curry vinaigrette from Cooking Light Magazine, June 2012 (page 90) by Mark Bittman

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Notes about this recipe

  • Barb_N on March 06, 2015

    At first slurp the sauce seemed too acidic- whether from the rice vinegar or the lime juice was unclear. By the end of the bowl I went back for seconds- of just the noodles and sauce! Not the most appealing color, probably because I added sweet potatoes. This made the sauce a thick brown but resulted in a creamier more substantial dish.

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