Buckwheat Soba Noodle Salad
photos by Yu Tsai
Everyone needs a go-to recipe when asked to bring a side dish to a BBQ or picnic. You’re not likely to see a Soba Noodle Salad at a BBQ, so it is usually the first thing to go. If you keep the dressing on the side, it can be made a day in advance.
Serves 6 / Prep Time 30 min / Cook Time 20 min / Difficulty Easy
Dressing Ingredients:
- 1/4 Cup Soy Sauce or Gluten Free Tamari
- 1/4 TSP Grated Ginger
- 2 TBL Brown Sugar
- 1 TBL Rice Vinegar
- 1 TSP Sriracha
- 1 TBL Fish Sauce
- 2 TBL Sesame Oil
- Juice and Zest from 1 Lime
Salad Ingredients:
- 8 OZ Buckwheat Soba Noodles
- 1/2 Cup Shredded Carrot
- 1/4 Cup Cilantro Rough Chopped w/ Stem
- 2 Cloves Minced Garlic
- 2 Scallions Chopped
- 1/2 Cup Sugar Snap Peas Cut in half Diagonally
- 1 Red Bell Pepper Slice Thin Strips
- 2 Cups Chopped Red Cabbage
- 1 Cup Chopped Napa Cabbage
Directions:
- Cook Soba according to directions on package. I use Gluten Free noodles but cab be made with either
- While Soba is cooking combine all dressing ingredients in a blender
- Combine Soba, Chopped Veggies and dressing and toss
- Can refrigerate until ready to serve
- Can also be made up to a day ahead. Store dressing on the side and mix 1/2 tsp in noodles rot keep from sticking together