Soba Noodle Salad, Take Two.

While scouring the aisles of a local Asian market, I came across black buckwheat noodles and I immediately knew what to do with them. I posted a noodle salad recipe months ago, but this one is even better. I wanted to make it with a peanut sauce, but I left the peanut butter in Daytona, so that idea was out. Luckily the pantry was stocked with all the necessary ingredients to improvise a recipe.


Soba noodle salad
Serves 4
Sauce
- 5 tsp sesame oil
- 5 tsp rice vinegar
- 2 tbsp soy sauce
- 2 tsp thai chili sauce (or Sriracha)
- 1 tsp ginger, grated
- 3 cloves garlic, minced
- 1 lime, juice and zest
- White of 1 green onion
- 1 tsp corn starch + 1 tbsp water

Salad ingredients
- 6 oz soba noodles
- 2 carrots, grated
- 1 red bell pepper, julienned
- 1/2 large cucumber or 2 small cucumbers, julienned
- 2 cups sugar snap peas
- 1 15oz can soy beans/edamame
- 2-3 green onions
- 1 tbsp cilantro
- 1/4 cup sesame seeds

Instructions
- Combine sauce ingredients (aside from cornstarch + water) in a sauce pan and heat gently. Once heated, combine cornstarch and water and stir until mixed thoroughly. Add corn starch mixture to sauce and stir vigorously until mixture begins to thicken. Take off heat and set aside.
- Combine all salad ingredients, aside from green onions, cilantro and sesame seeds. Add sauce and toss to coat.
- Top with green onions, cilantro and sesame seeds and toss lightly to combine. Chill for at least 2 hours - the longer it sits, the better it tastes! I like leaving mine in the fridge all afternoon. Enjoy!


The black buckwheat noodles had an interesting texture. They're thin and sticky and clung to the sauce nicely. I liked them!



This is perfect for summer - cold, light, refreshing and full of crisp vegetables. Plus, you can make it ahead of time and enjoy the rest of the beautiful day. I was able to get a great leg work out, go for a quick dip in the hot tub and relax while dinner chilled.



Have a good night everyone. :)