Soba noodle salad recipe
Ok, I’ve introduced you to this yummy salad. Now it’s time to gather the ingredients and start cooking. Actually, there’s more chopping, mixing, and assembling than actual cooking. The only cooked ingredient is the noodles.
Servings 4
Cost $15
Ingredients
- 7 oz soba noodles pure buckwheat is best
- 1 cup carrots shredded
- 2 green onions or scallions
- 1 cup edamame beans shelled and cooked
- 1 cup red or green bell pepper chopped
- ½ cup red cabbage shredded
- 1 bunch of cilantro (coriander)
- 1 tbsp sesame seeds
For the dressing:
- 3 tbsp soy sauce
- 2 tbsp rice wine vinegar
- ¼ cup orange juice
- 2 tbsp lime juice
- ½ tsp sugar
- 2 tbsp honey
- 1 clove garlic minced
- 2 tbsp olive oil
- 1 tbsp sesame oil
Instructions
- Grab a large pot, fill it with water and bring to a boil. Add the soba noodles and cook for 4 minutes (or per package instructions).
- Prepare an ice bath and then drain the noodles and put them in the icy water. This stops the noodles’ cooking process.
- After a couple of minutes, drain them and let them dry.
- Chop and cut all of your vegetables.
- In a large bowl, combine the vegetables with the noodles.
- Now it’s time to make the dressing. In a medium bowl, mix soy sauce, rice wine vinegar, orange juice, lime juice, sugar, honey, and garlic.
- Whisk them together and slowly add in the olive and sesame oil, whisking continuously.
- Pour the dressing over the soba noodles and garnish with cilantro and sesame seeds.
- Toss together to combine, and you’re ready to serve the salad.
