Soba noodle salad

Name: Soba noodle salad
Ingredients: 1500 ml water; 175 g soba noodles; 500 ml cold water; 50 g sesame seeds; 3 tablespoons soy sauce; 1 teaspoon rice vinegar; 1 teaspoon honey; 1 teaspoon sesame oil; 3 green onions

Salad - Soba noodle salad by Luminita J. - Recipia

Soba noodle salad combines chilled buckwheat noodles with a soy sauce and rice vinegar dressing, toasted sesame seeds and green onion. It’s savory and tangy, with a little sweetness from the honey, and the noodles stay firm when drained after five minutes. I like it cold, with the green onion sliced very finely and added just before serving. Prep: 10 minutes. Cook: 8 minutes. Rest: 30 minutes. Total time: 48 minutes. Serves: 2. About 500 kcal and 19 g of protein per serving.

Ingredients

1500 ml water
175 g soba noodles
500 ml cold water
50 g sesame seeds
3 tablespoons soy sauce
1 teaspoon rice vinegar
1 teaspoon honey
1 teaspoon sesame oil
3 green onions

Preparation

1. Toast the sesame seeds in a dry pan over medium heat for 3 minutes, until they start to change color. Set a little aside for garnish. 2. Bring 1500 ml of water to a boil. Add the soba noodles and cook for 5 minutes, until they’re still firm. 3. Drain the noodles and rinse them with 500 ml of cold water. 4. Finely chop the green onion. In a large bowl, mix the soy sauce, rice vinegar, honey, sesame oil, toasted sesame seeds and green onion. Add the noodles and toss gently. 5. Sprinkle the reserved sesame seeds and green onion on top. Serve the salad right away or chill it for 30 minutes.

Notes

Soba can also contain wheat flour, and soy sauce and sesame are allergens to keep in mind. For a gluten-free version, use 175 g of certified gluten-free soba and replace the soy sauce with 3 tablespoons of certified gluten-free tamari. Serve the salad with browned tofu or on its own in a bowl for lunch. Keep it in a sealed container in the fridge for up to 3 days, although the green onion keeps its texture best on the first day. Choose soba with buckwheat high on the flour list; some packages contain a lot of wheat flour and have a less pronounced buckwheat flavor. If the soy sauce is very salty, start with 2 tablespoons and add more after mixing. For four servings, double all the quantities and use a wide bowl so the noodles can be tossed without breaking. Make it before you sit down to eat and use the 30 minutes in the fridge as waiting time.