Tuesday, April 11, 2017

Soba Noodle Salad with Citrus and Soy Dressing

My office was having a potluck, which is fun and great, but I sometime don't know what to bring to these events. It's almost impossible to warm anything up, so I tend to aim for some sort of cold dish. This year I decided to make soba noodles since we already had an abundance of green and kale salads. This recipe was quick and easy and the dish was a hit. I made everything ahead, packed the cut veggies and garnish in individual containers and mixed in the veggies right before everyone went to the buffet, topping the dish off with cilantro and sesame seeds.

Inspired by a collection of soba noodle recipes

For the salad:
8 ounces soba noodles
1 cup edamame beans, shelled and cooked
1 red, orange or yellow bell pepper, thinly sliced (matchstick sized)
3 carrots, thinly sliced (matchstick sized)
3 Persian cucumbers, thinly sliced (a slightly thicker matchstick sized)
1/4 cup green onions, thinly sliced
1/2 cup chopped fresh cilantro
1-1/2 tablespoons toasted sesame seeds

For the dressing:
zest of 1 lime
2 tablespoons lime juice
2 tablespoons orange juice
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 teaspoon sugar
2 small garlic cloves, minced
1 tablespoon sesame oil
1/2 tablespoon sriracha or sambal oelek (more or less to your preference)
1 tablespoon olive oil

Cook the soba noodles according to the package's instructions. Once done, run the noodles under cold water to stop the cooking process. Allow noodles to drain.

In your serving bowl, whisk together all of the dressing ingredient. Top with the noodles, edamame, peppers, carrot and cucumber. Mix together. Sprinkle with green onion, cilantro and sesame seeds. You can serve the dish at the point, mixing in the cilantro and sesame seeds table side (this presentation is nicer). Otherwise, mix in the cilantro and sesame seed and enjoy.

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