I have no idea if I got this recipe from somewhere. Maybe I made it up! I don’t recall, but it’s similar to many other Asian noodle salads. But I’ve made it for years. It’s light but satisfying. Especially on a hot summer day (though it’s September and I really over this hot weather now). Very simple to make and tastes better the longer it sits, so make a big batch for leftovers.
Soba noodles are made from buckwheat, a grain that looks like a seed. It’s also gluten free so soba is great alternative to for those with a gluten allergy. Buckwheat is high in fiber and manganese, and is overall a very nutritious food. Soba noodles can be served cold like in this recipe, or hot like in a soup. I’ve tried them both ways, but I prefer cold.
This recipe makes 4 servings.
Cold Soba Noodle Salad
1 bag (12.8 oz) of Soba noodles
1/4 cup sesame oil
3 tbs soy sauce
1 tsp apple cider vinegar
1 clove of garlic, minced
1 tsp ginger, minced
1/4 tsp red pepper flakes
1 large cucumber, chopped
1 large red bell pepper, chopped
1 large carrot, shredded
1 cup steam shelled edamame
1 block of extra firm tofu, drained and cubed
1 tbs toasted nori
Cook the soba noodles according the directions on the package. When done, drain well and rinse with cold water immediately. Set aside.
In a small bowl, mixed together the oil, soy sauce, vinegar, garlic, ginger and pepper flakes to make the dressing. Set aside.
Chop your veggies and add to a large bowl.
Add the soba noodles to the veggie bowl.
Add the dressing and mix together well.
Cover and refrigerate for at least an hour.
Top with some toasted nori and enjoy!
My favorite way to make this is adding all the optional ingredients, but that will have to wait until Jack’s older. I left my basic because I was sharing with my little son. We have started to introduce solids through baby-led weaning. I didn’t think he was quite ready for tofu or edamame yet.