I had a long week ahead of me- my husband was working more than usual and my commitments were keeping me out of the house for mealtimes. I had also eaten numerous Bacon Jam and Cheddar Grilled Cheese Sandwiches, so I was feeling a little guilty and remorseful. After chatting and commiserating with Amy, I realized that she had a long week ahead of her, too. I wanted to set us up for success that week, so I set out a plan to make a large batch of a versatile soba noodle salad that would keep well in the fridge and make easy and healthy meals throughout the week. With an array of colorful and kid friendly vegetables, the soba noodles could be dressed in a myriad of delicious ways. I made a ginger scallion sauce for the adults, but I knew that our preschoolers wouldn’t appreciate the spicy onion sauce. To accompany the soba noodles, I made oven baked chicken wings with a sweet and salty glaze. I used the remaining chicken glaze to dress the kid’s noodles - BAM! Supermom. (It’s the small accomplishments, like this one, that keep my mom-spirits up.) This soba noodle salad and the sticky sweet and savory chicken wings I made for dinner were perfect for transporting, perfect as leftovers, and perfect for sharing.

Follow us to the recipes:

Crispy Chicken Wings

Cold Soba Noodle Salad with Scallion Ginger Sauce