Soba Noodle Salad
Soba Noodle Salad
Yield: 4-5
Cook time: 30 MinInactive time: 20 MinTotal time: 50 Min
Ingredients
Soba Noodle Salad
- 1 package of soba noodles
- 1 carrot (shredded)
- 1 bell Pepper (julienne)
- 10 sugar snap peas (cross chop)
- 1 bag of shelled edamame
- 1/4 cup sunflower seeds
- 3 radishes (thinly sliced or mandolin)
- 1/2 bunch cilantro (rough chop)
Sesame Cilantro Dressing
- 2 tbl sesame oil
- 1 bunch cilantro
- 1 tbl chili flakes or powder
- 1 cup neutral oil (I use avocado)
- 3 tbl apple cider vinegar
- 2 tbl ponzu
- 2 tbl Maple syrup or honey
- 1 tsp ginger powder or fresh ginger
- Juice of 1 lime
- salt & pepper to taste
Instructions
Sesame Cilantro Dressing
- Place everything in a blender and blend at high speed for 1 minute
- Place to the side
Soba Noodle Salad
- Bring a pot of water to boil and throw in the package or desired amount of soba noodles
- When the water begins to foam pour a cup of cold water into the pot and reduce heat to low until the noodles are cooked. About 5 minutes.
- Strain the noodles and run cold water over them until they stop sticking together and are at room temperature. * Missing this step will keep the starch on the noodles and make them sticky.
- Empty bag of shelled edamame beans in a pan and heat them up with a little olive oil and sea salt. Then place to the side.
- Grab a large mixing bowl and prep the veggies using the cuts written next to them in the ingredient section. Add in your edamame beans.
- Place noodles in the mixing bowl with veggies, sunflower seeds and pour the sauce & lime juice over the top and mix everything together. Be sure to add more salt as needed, tasting as you work.
- Enjoy