Lauren brought a Soba Noodle salad. I increased all the amounts by about 25% to make sure we had enough.
Also, I noted what I changed in the recipe. I cooked the noodles 3 minutes, tested and by 4 minutes had drained and rinsed the noodles. Testing is important!
Soba Noodle Salad
See recipe at https://cookingformysoul.com/soba-noodle-salad/
This
easy and refreshing soba noodle salad is full of flavor. It is made
with soba, or buckwheat, noodles and is tossed with lots of fresh
veggies and a homemade dressing.
Prep Time 20 minutes Cook Time 5 minutes
Servings 6 people
Ingredients
- 9 oz soba noodles (3 standard bundles) - I used 12 oz.
- 1 cup roughly chopped fresh cilantro - kept this about the same
- 1 cup snow peas
- 10 oz matchstick carrots (10 oz bag)
- 3 scallions, thinly sliced (plus more for garnish)
- 1 tablespoon sesame seeds (garnish)
- Sliced seasoned nori seaweed (garnish) - forgot to add the nori
Dressing:
- 1/4 cup rice vinegar - 1/3 cup instead
- 3 1/2 tablespoons vegetable or canola oil used 4 Tbsp of olive oil
- 3 teaspoons sesame oil (or to taste) added 4 tsp
- 3 tablespoons soy sauce (or to taste) did not change
- 1 to 2 tablespoons honey (or to taste) used 2
- 1 teaspoon grated ginger, or to taste - used 2 tsp
Instructions
- Make the dressing: In a mason jar, combine all the Dressing ingredients. Cover with lid and shake vigorously until evenly combined. Set aside.
- Cook soba noodles according to package directions, until al dente, about 4-5 minutes. To be sure, test it after 3-4 minutes to check for doneness (al dente). When ready, immediately drain and rinse them with very cold water to stop the cooking process and to prevent mushy noodles.
- In a large bowl, toss the noodles with the cilantro, cabbage, carrots, scallions, and the prepared dressing. Garnish with sesame seeds, more sliced scallions, and sliced seasoned seaweed. Serve immediately. Enjoy!
Notes
- Cooking the noodles: Soba noodles cook really fast,
in about 4-5 minutes. I’d say closer to 3.5 to 4 if you want it al
dente. After they are cooked, be sure to rinse them in cold water
immediately.
- Make ahead: chop or slice all the veggies and prep
the dressing up to 1 day in advance. Store in the fridge. Do not cook
the noodles ahead of time since they will get soft and mushy if stored
for too long. - I made the noodles ahead, kept them al dente, and they were fine the next day.
- For the dressing, I’d highly recommend using freshly grated ginger. - I got young ginger form the store, it is very nice.
