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Soba Noodle Salad

 
Whenever someone mentioned salad, images of lettuce, cucumber and tomato flashed across my mind. Of course, there are more varieties other than those mentioned above but my cognitive development for salad is pretty much tuned to that. Don’t get me wrong, I’m a huge fan of greens and can’t live without them in my daily meals.

Soba Noodles is made from buckwheat flour. Nutrition wise, they are high in fibre and low in GI (Glycemic Index) and calories. Taste wise, they are smooth, slippery and less dense than udon. Perfect for noodles lovers (like me!) who love their starch yet don’t want to feel too guilty when indulging in them regularly.

Usually, soba noodles are served chilled on a bed of ice and dipped in a soy-based dashi broth. Of course hot soba noodles soup is widely found in many Japanese restaurants too. When I came across this Soba Noodle Salad recipe on Food Network recently, I was eager to give it a try. It was ridiculously easy to prepare and absolutely whetted my appetite. Perhaps, the yum-o-meter was tuned up further by Bobby (Flay) on screen? 

 

Ingredients:
5 oz (140 g) soba noodles – cooked and drained
1 carrot – cut thinly or grate into long strips
1 Japanese cucumber – sliced thinly or grate into long strips
1 cup frozen green peas – blanch in hot water
1 stalk spring onion – slice thinly (I ran out of it)
2 stalks coriander – chop finely

Dressing:
3 tsp miso paste
2 tbsp soy sauce
1 ½ tbsp white rice vinegar
1 tbsp honey
1 tsp sugar
1 tbsp sesame oil
1 tbsp sesame seeds (I’m using white)
Few dashes of Sriracha / chilli sauce (to your taste)
2 tbsp extra virgin olive oil / canola oil.

Garnish:
Nori Strips (Seaweed strips)

Serves 3 – 4

Recipe inspired by: Grill It! With Bobby Flay  (with few modifications)

The line up.

The line up.

 

 

Cook the noodles according to the package instructions. Mine took about 4 mins.

j

j

 

Drain, rinse under cold water and set aside to cool.

j

 

Prepare all your ingredients and set aside.

g

 

Prepare the dressing by adding all ingredients in a small bowl and whisk everything together until emulsified or slightly thickened. Give it a taste and adjust seasoning if necessary.

Put the soba noodles in a big bowl and add in all the ingredients.

k

 

Pour the dressing all over and give it a good toss. The noodles should be well coated with the dressing.

j

 

Garnish with nori strips (seaweed) and more sesame seeds before serving.

Bear Naked Food Soba Noodle Salad

 

The salad may be served immediately or chilled. Simply cover and let it hang out in the fridge for 30 mins or until meal time.

Bear Naked Food Soba Noodle Salad

Bear Naked Food Soba Noodle Salad

Bear Naked Food Soba Noodle Salad

 

Soba Noodle Salad
 
Prep time
Cook time
Total time
 
A delicious summer salad that's healthy and filling. Perfect for that lunch box or dinner the next day!
Author:
Recipe type: Salad
Serves: 3 - 4 servings
Ingredients
  • 5 oz (140 g) soba noodles – cooked and drained
  • 1 carrot – cut thinly or grate into long strips
  • 1 Japanese cucumber – sliced thinly or grate into long strips
  • 1 cup frozen green peas – blanch in hot water
  • 1 stalk spring onion – slice thinly (I ran out of it)
  • 2 stalks coriander – chop finely
  • Dressing:
  • 3 tsp miso paste
  • 2 tbsp soy sauce
  • 1 ½ tbsp white rice vinegar
  • 1 tbsp honey
  • 1 tsp sugar
  • 1 tbsp sesame oil
  • 1 tbsp sesame seeds (I’m using white)
  • Few dashes of Sriracha / chilli sauce (to your taste)
  • 2 tbsp extra virgin olive oil / canola oil
  • Garnish:
  • Nori Strips (Seaweed strips)
Instructions
  1. Cook the noodles according to the package instructions. Mine took about 4 mins. Drain, rinse under cold water and set aside to cool.
  2. Prepare all your ingredients and set aside.
  3. Prepare the dressing by adding all ingredients in a small bowl and whisk everything together until emulsified or slightly thickened. Give it a taste and adjust seasoning if necessary.
  4. Put the soba noodles in a big bowl and add in all the ingredients.
  5. Pour the dressing all over and give it a good toss. The noodles should be well coated with the dressing.
  6. Garnish with nori strips (seaweed) and more sesame seeds before serving.
  7. The salad may be served immediately or chilled. Simply cover and let it hang out in the fridge for 30 mins or until meal time.

 

Rachelle

Rachelle

Editor-in-Chief at Bear Naked Food
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.
Rachelle

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Rachelle
Rachelle
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.

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