Summer posts have been a bit sparse, but I am back today with a completely delicious soba noodle salad that really delivers on ease and flavor.
So easy, in fact, that I threw it together for lunch and my kitchen doesn’t even look that bad after making it. It has a dressing that needs to sit for a few minutes to let the flavors develop, so I’m thinking you can mix up a double batch of the dressing and keep it refrigerated. Then you can toss it together with the cooked noodles and vegetables later in the week when you need a quick lunch or you want to get ahead for dinner prep. If you haven’t tried soba noodles before, now’s the time. These perfectly chewy noodles pair well with the crunchy vegetables and they really absorb the sauce. For a more substantial dish, this would be absolutely fantastic with some thinly sliced grilled pork or salmon.
*Tip: Make the dressing first and let sit while the water boils and the noodles cook.
6 ounces Soba Noodles
1/4 cup julienned Carrots
1/2 cup sliced Snap Peas
Toasted Sesame Seeds and Lime Wedges, for serving
1/4 cup Green Onions, thinly sliced
1/8 cup Red Onion, thinly sliced
1 teaspoon minced Ginger
1 clove minced Garlic
1 Tablespoon Canola or Vegetable Oil
1/4 cup Cilantro, torn
1 Tablespoon Soy Sauce
1 Tablespoon Rice Wine Vinegar
2-3 teaspoons Chili Paste or Chili Oil (depending on personal heat preference)
2 teaspoons Raw Sugar or Brown Sugar
1/4 teaspoon Black Pepper
Toasted Sesame Seeds and Lime Wedges, for serving.
In a large pot, bring water to a boil. Salt lightly once it’s boiling.
Meanwhile, combine all dressing ingredients in a medium bowl and cover. Let sit to develop flavor.
Once the water is boiling, add soba noodles to the pot, stirring once to avoid sticking. Boil for about 5 minutes, or until they are just slightly al dente. Drain.
Add the warm noodles to the bowl with the dressing, along with the carrots and snap peas. Toss gently to combine and serve, topped with toasted sesame seeds and a squeeze of lime. Devour happily.