Soba Noodle Salad with Chili Vinaigrette
Linda Schneider | Wild Greens & Sardines
Ingredients
- For the Buckwheat Noodle Salad
- 7ounces buckwheat noodles
- 2 medium carrots, julienned
- 2 small Persian cucumbers, julienned
- 1 bunch scallions, green parts only, thinly sliced on a bias
- 1/2cup loosely packed cilantro (or combination cilantro and basil)
- 1cup edamame
- Black and white toasted sesame seeds for garnish
- Lime wedges for serving
- Sambal oelek for serving
- For the dressing
- 1/4cup olive oil
- 1/4cup rice wine vinegar
- 2½ to 3tablespoons tamari
- 1tablespoon honey
- 3 to 4tablespoons grated ginger
- 1 clove of garlic, grated
- 3tablespoons sesame oil
- 2teaspoons sambal oelek chili sauce (or sriracha)
Instructions
- Bring a pot of water to a boil. Drop in buckwheat noodles and cook until al dente, about 5 mintues.
- While noodles are cooking, whisk all dressing ingredients together until well combined.
- Drain noodles and plunge into cold water. Drain and pat dry.
- In a large bowl, combine noodles, carrots, cucumbers, scallions, cilantro, and edamame. Add the dressing and gently toss. Top with toasted sesame seeds. Serve with lime wedges and extra sambal.
This recipe from Honest Cooking was republished with permission. It originally appeared on Wild Greens & Sardines as Buckwheat Soba Noodle Salad.
Linda Schneider | Wild Greens & Sardines