Cold Soba Noodle Salad
This is a recipe off the back of a box of Simply Asia Soba noodles which I picked up on sale off the shelves of my grocery store and ended up being and incredibly delicious recipe.
There’s a lot at play here that makes this tasty: on the flavor front, we have vinegar and soy sauce, sugar, oil, toasted sesame, and then veggies; on the texture front, the softness of the noodles plays superbly against the firmness of the raw vegetables, the peppers in particular.
I’d make this again in a heartbeat.
Given the prep can be done while the noodles are boiling, this can be all done in under 10 minutes.
- 7-8 oz of soba noodles (1/2 package of Simply Asia Soba Noodles)
- 3 tbsp, rice vinegar
- 3 tbsp. soy sauce
- 2 tbsp. sugar
- 2 tbsp. oil
- 1 tbsp. toasted sesame seeds
- 1 1/2 cups shredded lettuce (cabagge can be substituted)
- 1/2 cup shredded carrot
- 1/2 cup julienne-cut red bell pepper
- 2 green onions, green part only, thinly sliced
- Bring large pot of water to boil.
Cook noodles in boiling water for 6 minutes or until desired tenderness, stirring occasionally. (If water starts to boil over, reduce heat.)
Drain well, rinsing lightly with cold water.
- While noodles are cooking,
mix vinegar, soy sauce, sugar, oil and sesame seeds in small bowl.
Mix well to disolve the sugar.
Prep the vegetables.
- Place noodles in large bowl.
Add lettuce, carrot and red bell pepper; toss to mix well.
Divide noodle salad among serving plates.
Sprinkle with onions.
Drizzle with dressing.
Makes 8 servings.