Soba Noodle Salad
Delicious, versatile, soba noodle salad recipe!
Soba noodle salads are absolutely delicious, very quick to make, and incredibly versatile. You can play around with salad ingredients, this recipe works with any protein source and mixture of vegetables. For this salad I added edamame beans, cucumber, radish, fresh mint, spring onion, sesame seeds, micro greens, and fresh lime. I also added chicken thigh, pan cooked in soy sauce.
Soba noodles traditionally contain gluten, therefore I recommend using an alternative if you are sensitive. Spiral Foods Soba noodles are made out of 100% buckwheat, therefore providing a gluten and wheat free alternative!
Using vegetable ribbons, such as carrot and zucchini, instead of soba noodles, would make this a delicious fresh asian style salad.
Ingredients for the dressing
• 1 Tbs olive oil
• 2 Tbs tamari (soy sauce)
• 2 tsp rice wine vinegar
• 2 tsp sesame oil
• 1 Tbs sweat chilly sauce
• Thumb sized piece of ginger, grated
Method
Mix all of the ingredients for the dressing in a jar and set aside. It is best to mix the dressing before prepping the rest of the dish so that the ginger can infuse. This is a great dressing to make in advance, it can sit in the fridge for up to 4 days.
If you are cooking any protein then do that now. Season with some soy sauce if desired!
Cook approx. 180 grams of soba noodles, I prefer to cook mine slightly under! While the noodles are cooking, prepare all of the vegetables for your salad! Once the noodles are cooked, drain, and rinse under cold water.
Assemble all of your salad ingredients in a bowl, with the noodles, drizzle the dressing all over, and mix well! Serve with fresh lime and enjoy! Serves two.
