I will often just enjoy a bowl of soba noodles for lunch with some soy sauce and mirin. However, I’m always looking for delicious recipes that can be made for dinner. I found this recipe online a few weeks ago and we made it for dinner one night. This recipe is a particular great recipe, because it requires very little cooking. In the heat of summer, I know I’ll be returning to this recipe again and again. Soba noodles can now be found at most grocery stores in the Asian food section. Grab yourself some noodles and enjoy this recipe!
Soba Noodle Salad with Veggies
- 8 – 10 ounces soba noodles
- 3/4 cup fresh cilantro, chopped
- 1 red bell pepper, sliced thin
- 1/4 head of red cabbage, shredded thinly (with a mandolin)
- 3 whole carrots, peeled and sliced thinly (with a mandolin)
- 2 cups shelled edamame, steamed
- 1/2 cup reduced sodium tamari (or soy sauce)
- 1 teaspoon sesame oil
- 2 tablespoons peanut oil
- 2 tablespoons rice wine vinegar
- 1/2 teaspoon red pepper flakes
- 1 tablespoon peanut butter
- juice from 1 lime
- Cook soba noodles according to directions.
- When the noodles are done, drain them into the waiting colander, and then promptly dump them into the bowl of cold water.
- Thinly slice all your vegetables, and toss into a bowl with the soba noodles.
- In a small bowl, whisk together the tamari, sesame oil, peanut oil, rice wine vinegar, red pepper flakes, peanut butter, and lime juice.
- Pour the dressing into the pasta and veggies and toss well to combine.
- Add jalapeños, green onions, roasted peanuts, and toasted sesame seeds as desired.
- Omit peanut butter if allergic. Use safflower oil in place of peanut oil.
- This recipe would also go well with pan-fried tofu, cooked shrimp, etc.
- Adapted from Cookie and Kate