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Recently I purchased several different types of Asian noodles because we love noodles and also love how Asians use them in both hot and cold dishes. Here's a simple recipe for a soba noodle salad and I even have all the ingredients, too!
Soba Noodle Salad
Serves 4. Recipe by Namiko Chen of Just One Cookbook.
For pictures & more details with this recipe, see www.justonecookbook.com/soba-salad .
There’s also a video with the online recipe showing Namiko making this.
7 oz. soba (buckwheat) noodles (7 oz. = 200 g = 2-3 bundles)
2 green onions/scallions
1 bunch cilantro (.7 oz. = 20 g)
1 Tablespoon white sesame seeds (roasted/toasted)
Dressing:
1 Tablespoon neutral flavor oil (vegetable, canola, etc.)
3 Tablespoons sesame oil
1/2 teaspoon crushed red peppers (red pepper flakes)
3 Tablespoons honey
3 Tablespoons soy sauce
Gather all the ingredients.
To make the dressing:
1. Combine 1 Tablespoon vegetable oil, 3 Tablespoons sesame oil, and 1/2 teaspoon crushed red peppers in a small saucepan. Whisk all together and infuse the oil over medium heat for 3 minutes. Alternatively, you can put these ingredients in a small microwave-safe bowl and microwave for 3 minutes. Set aside to let it cool a bit; be careful while handling as it'll get very hot.
2. Add 3 Tablespoons honey and 3 Tablespoons soy sauce to the oil mixture.
Whisk all together until honey is completely dissolved.
Making the salad:
1. Bring water to a boil (You do not need to salt the water for cooking soba.). Cook the soba noodles according to the package instructions, but make sure they are al dente. Drain into a colander and rinse the soba noodles under cold running water. This step is important to remove the starch from the soba noodles. Drain well and transfer to a large bowl.
2. Thinly slice the green onions and chop cilantro into small pieces.
3. Combine the soba noodles, dressing, green onion, cilantro, and sesame seeds in the bowl. Toss everything together. Transfer to a serving bowl or plate. Serve chilled or at room temperature.
Soba Noodle Salad
Serves 4. Recipe by Namiko Chen of Just One Cookbook.
For pictures & more details with this recipe, see www.justonecookbook.com/soba-salad .
There’s also a video with the online recipe showing Namiko making this.
7 oz. soba (buckwheat) noodles (7 oz. = 200 g = 2-3 bundles)
2 green onions/scallions
1 bunch cilantro (.7 oz. = 20 g)
1 Tablespoon white sesame seeds (roasted/toasted)
Dressing:
1 Tablespoon neutral flavor oil (vegetable, canola, etc.)
3 Tablespoons sesame oil
1/2 teaspoon crushed red peppers (red pepper flakes)
3 Tablespoons honey
3 Tablespoons soy sauce
Gather all the ingredients.
To make the dressing:
1. Combine 1 Tablespoon vegetable oil, 3 Tablespoons sesame oil, and 1/2 teaspoon crushed red peppers in a small saucepan. Whisk all together and infuse the oil over medium heat for 3 minutes. Alternatively, you can put these ingredients in a small microwave-safe bowl and microwave for 3 minutes. Set aside to let it cool a bit; be careful while handling as it'll get very hot.
2. Add 3 Tablespoons honey and 3 Tablespoons soy sauce to the oil mixture.
Whisk all together until honey is completely dissolved.
Making the salad:
1. Bring water to a boil (You do not need to salt the water for cooking soba.). Cook the soba noodles according to the package instructions, but make sure they are al dente. Drain into a colander and rinse the soba noodles under cold running water. This step is important to remove the starch from the soba noodles. Drain well and transfer to a large bowl.
2. Thinly slice the green onions and chop cilantro into small pieces.
3. Combine the soba noodles, dressing, green onion, cilantro, and sesame seeds in the bowl. Toss everything together. Transfer to a serving bowl or plate. Serve chilled or at room temperature.