Soba Noodle Salad
Next up on our culinary tour of Japan, we’re going to be enjoying a delicious Japanese noodle dish: Soba Noodle Salad.
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Servings: 2
For the Dressing
1 tbsps neutral oil
3 tbsps toasted sesame oil
½ tsp crushed red pepper (red pepper flakes) (optional; you can skip or adjust to your preference)
3 tbsps honey (use maple syrup for vegan)
3 tbsps soy sauce
For the Salad
7 oz dried soba noodles (buckwheat noodles) (2–3 bundles)
2 green onions/scallions
1 handful cilantro (coriander) (0.7 oz, 20 g)
1 tbsp toasted white sesame seeds
Directions
Gather all the ingredients. In a large pot, bring water to a boil.
To Make the Dressing
Combine 1 Tbsp neutral oil, 3 Tbsp toasted sesame oil, and ½ tsp crushed red pepper (red pepper flakes) in a small saucepan.
Whisk it all together and infuse the oil over medium heat for 3 minutes. The oil should sizzle, but do not burn the chili flakes. Remove from the heat and let cool for 1–2 minutes. Tip: If you smell something burnt, the heat is too strong or you cooked it too long.
Add 3 Tbsp honey and whisk well until it has completely dissolved. Tip: Don‘t add the soy sauce first as it will splatter in the hot oil.
Add 3 Tbsp soy sauce to the mixture and whisk it all together. Set aside.
To Make the Salad
Add 7 oz dried soba noodles (buckwheat noodles) to the boiling water. Cook, stirring occasionally, until they are al dente.
Meanwhile, thinly slice 2 green onions/scallions.
Discard the stems of 1 handful cilantro (coriander) and chop the leafy parts into small pieces.
Drain the soba noodles into a colander and rinse them with your hand under cold running water. This important step removes the excess starch and stops the cooking.
Drain well and transfer to a large bowl. Pour the cooled dressing over the noodles.
Add the green onions, cilantro leaves, and 1 Tbsp toasted white sesame seeds to the noodles. Toss everything together.
To Serve
Transfer to a serving bowl or plate. Serve chilled or at room temperature.
