This recipe is served cold, which makes it really good to take for lunches, events or if you have a busy day you can make it up in advance and eat later. I served it with soy beans and egg rolls. You could also add shrimp or lobster to it. The dressing in this salad is so good.
Soba Noodles
6 ounces soba noodles (I could only find udon noodles this time, but they are very close to soba noodles, either one works)
1 tablespoon olive oil 1½ cup sugar snap peas, ends trimmed 1 red bell pepper, julienne (about 1 cup) 3 scallions, julienne (1/2 cup) 6 sprigs fresh mint, picked 6 sprigs fresh cilantro, picked 1 cup Sesame Soy Dressing (recipe follows)
Prepare an ice water bath; set aside.
Bring a large pot of water to a boil. Add soba noodles, and cook until al dente according to package directions. Drain, and transfer to ice bath. Drain again, and place in a medium bowl. Drizzle with oil, tossing to lightly coat.
Add cucumber, red pepper, scallions, dressing, sesame seeds, and herbs. Toss gently to combine.
Sesame Soy Dressing
3 tablespoons sugar ¼ cup reduced-sodium soy sauce ¼ cup rice-wine vinegar 6 tablespoons toasted sesame oil
Combine all ingredients in a medium bowl, and whisk until blended and smooth. I just put everything in a container and shook it up. Dressing can be stored in an airtight container in the refrigerator up to 3 days.
The teenage rating was and I quote "it was ok, I would eat it again" the hubby loved it!
Have a wonderful day!
Denise
xoxo
5 fabulous friends said:
Looks great! I'd serve it with little cubes of tofu.
This sounds really good! I will try it with Udon. I can never find soba noodles where I live. I am bookmarking it.
How gorgeous are these photos. Your noodles look absolutely fabulous. I hope you are having a wonderful day.
Blessings...Mary
These noodles look so delicious. I'm going to try this recipe next week. Love the pictures, such vibrant colors.
Love soba noodles and this salad looks awesome! Your pictures are gorgeous!
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