Simple, healthy salads are at the top of my list for warm-weather eating. And after an entire weekend of weather in the 70’s, I’ve been eating lots of them! Using greens as the base for salads can get boring, so I like to mix it up sometimes and use chilled noodles instead. My favorite? Soba noodles.
Soba, a Japanese buckwheat noodle, has more flavor than wheat-based noodles and holds up well under thick sauces and in soups. In addition to being good for your health, it’s also good for your wallet. In my city, you can find packages of soba in the $2 to $3 range, and one package usually makes 4 to 5 servings.
The recipe below is for a simple soba salad that combines some very common Asian ingredients. Feel free to experiment by using more or less of each or by throwing new ingredients into the mix.
Sesame-Soba Noodle Salad
For the Dressing:
3 Tbsp. soy sauce
2 tsp. rice vinegar
2 tsp. sesame oil
1 Tbsp. minced garlic
2 Tbsp. water
1/2 tsp. hot sauce (optional)
For the Salad:
12 oz. cooked soba noodles
1/4 red onion, thinly sliced
1/4 cup sliced mushrooms (your favorite variety)
3 Tbsp. chopped cilantro
Sesame seeds (optional)
•In a medium mixing bowl, whisk together all the dressing ingredients until well combined.
•Add all the remaining ingredients and toss until coated.
•Cover and chill in the refrigerator for at least 1 hour.
Makes 4 servings