Part deux of the Sex and the City party... the main dish. I wanted something filling so all that champagne would have somewhere to go! I decided to stick with the 'asian' theme and do a noodle salad with lots of good flavor and texture. The flavor of the sesame oil, tamari and red pepper flakes paired with the crunch of the vegetables and the texture of the noodles makes this dish a real hit.
This salad turned out fantastic! It is officially one of our favorites and Honey loved the leftovers! This salad would also be great for lunch or a picnic out. It's super easy to make and a great make ahead dish. I had it basically put together in the afternoon so I would be able to 'be a guest' vs. slaving in the kitchen... so nice :)
1 pkg soba noodles (about 12 oz)
2 cups english cucumbers, de-seeded and diced
2 cups matchstick carrots (do yourself a favor and buy the package... unless you have a magical matchsticking machine)
1 orange bell pepper, diced
1 red bell pepper, diced
1 bunch (aabout 7) green onions, diced
1/2 to 3/4 package shelled edamame, cooked
Sesame seeds, toasted
For the dressing:
6 Tablespoons sushi vinegar (or do rice wine vinegar with 1 Tablespoon agave nectar)
3 Tablespoons tamari
3 Tablespoons sesame oil
1 teaspoon dried red pepper flakes
Cook soba noodles per directions, making sure to NOT over cook them. Once done, drain and rinse with cold water to stop cooking process. Set aside.
Prepare all your veg and combine it together in a big bowl. Pour a little of the dressing in with the veg and toss. Add the noodles and the dresssing, reserving about 1/4 of it for the lettuce and toss to mix everything together. Note: I washed my hands and used them instead of the tongs. It was just easier.
Let the salad sit before serving... I made it and let it sit for about 20 minutes before prepping on the plates.
In another large bowl, put some mixed field greens and the rest of the dressing... perhaps not the rest. Put a little in, toss and see how it covers the leaves. Less is more.
On plates, pile some tossed mixed greens in the middle. Give your soba noodle mixture a quick toss since it's been sitting, then pile it on top of the greens. Top with some toasted sesame seeds and serve.
The salad is cold so you can make it ahead of time; even the day before which makes for a happy hostess!
The girls raved... I ate all mine... and the leftovers were gone when I got home.