Soba noodle salad is an easy and healthy summer salad made with buckwheat noodles, tons of fresh vegetables with miso dressing.
Soba, known as buckwheat, is an everyday stable noodle in Japan and can be eaten hot or chilled. Some soba noodles are made of 100 % buckwheat but, many consist of wheat or mountain potato (Nagaimo) starch to help bind the noodles together.
Soba is not only delicious but also healthy: a good source of mineral manganese which helps with bone health and support the nervous system, Vitamin B-1, high in protein, and soluble fiber.
Enjoy this soba noodle salad on hot summer days on its own or with grilled meat, fish, or with some hard-boiled eggs.
Soba Noodle Salad
- 250 grams dried soba noodles
- 1 cup Miso Dressing
- 1 tablespoon Japanese mayonnaise optional
- 1 teaspoon chili oil optional
- 3 cups fresh vegetables: lettuce, tomato, peppers, onion, cucumber, carrots cut them into julianne
- 1 small lemon cut into wedges
- 1 tablespoon toasted sesame seeds for garnish
- 2 tablespoon toasted sesame seeds grind well
- 1 1/2 tablespoon sugar
- 1/4 cup soy sauce
- 1/4 cup rice wine vinegar
- 1/4 cup vegetable oil, such as soybean salad oil
- 2 tablespoon miso
- Gather the ingredients.
- Cook soba noodles according to package directions. Drain the noodles and wash them under cold water. Drain well and keep them in the fridge. Note: Do this ahead of time, so the noodles are not too wet when mixing with dressing and vegetables.
- Make the sesame dressing by mixing all the ingredients and adding mayonnaise and chili oil.
- Prep the vegetables by cutting them in julienne, except for the tomatoes. Dice tomato or for cherry tomatoes cut them into halves if using.
- In a large mixing bowl, add noodles, vegetables and toss them together with miso dressing. Sprinkle sesame seeds on top and serve them cold with lemon wedges.
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