Soba Noodle Salad with Asian Dressing
Difficulty Level Easy
I made one of those little menu miscalculations that happen every once in a while. I've been suffering from a nasty cold for the past two weeks, so I didn't feel like going grocery shopping. Lunch time was approaching and I had to come up with something to serve. Looking through some recipes I came across one that I could make with the bits and pieces of vegetables that I had in my refrigerator: soba noodle salad.
I got the whole thing done and we sat down to eat it, and although it was quite tasty, it was just the wrong thing to eat. It just so happened that it was -16C outside and we were bundled up in an extra layer of clothing inside and the soba noodles were, well, cold. My husband looked at the plate in front of him and said "can't we have soup?" and I agreed entirely. The noodle salad was worth making, just something to have on a warmer day, so I'll make this again, just closer to spring.
Use the list of vegetables as a guideline. I didn't have any avocado or tomatoes, but I did have some broccoli and a bit of eggplant, and I used savoy cabbage rather than lettuce. I used peanut oil rather than olive oil, simply because I prefer the taste of it in asian flavoured dressings.
INGREDIENTS
| Soba Noodle Salad: | |
| Small handful of soba noodles | |
| 1 Tbsp | Sesame oil |
| romaine lettuce | |
| tomatoes, diced | |
| orange pepper, diced | |
| half a bunch of cilantro, minced | |
| 1/3 cup | scallions, chopped fine |
| 1/2 | an avocado, cubed |
| 3 or 4 | crimini mushrooms, sliced |
| Asian Dressing: | |
| 1/4 tsp | ground ginger or 1? or fresh, minced |
| 1 clove | garlic, minced very fine |
| 2 Tbsp | Sesame oil |
| 3 Tbsp | Rice Vinegar |
| 1 1/2 Tbsp | low sodium Soy Sauce |
| 1 Tbsp | sugar |
| 1 tsp | fish sauce |
| 1/2 ‑ 1 tsp | Thai chili sauce |
| 2‑3 Tbsp | Olive Oil |
PREPARATION:
Soba Noodle Salad:
- Cook the soba noodles according to package directions. Drain, run cold water over, strain again and place in a bowl. Toss with sesame oil and place in refrigerator until needed.
- Tear romaine and place on plates, top with cold noodles. Top noodles with remaining vegetables and cilantro. Pour dressing over and serve.
Asian Dressing:
- In a small pestle and mortar or small bowl, mash the garlic, ginger or ginger powder and then add the sesame oil very slowly.
- Next, add the vinegar and soy sauce, whisking as you go. Add in the sugar, allowing it to dissolve. Season to taste with the fish sauce and chili sauce. Add olive oil at the end.
Adapted from the website Guilty Kitchen
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