Friday, July 8, 2011

Chilled Asian Noodle Salad

Honey is on vacation which means we're having a stay-cation. Which I used to laugh at. I mean, who wants to just hang around at home when you don't have to work. Apparently we do.

Note to self: never make fun of something because it will most likely be something you do in the future. And enjoy.

So Honey gets to choose the menu for the week and here's one of his choices. The glorious noodle salad that I have made before and I love.


I think you will love it too. It's simple, beautiful, filling and bursting with flavor It is one of my favorite 'ladies who lunch' meals; it's also perfect in large quantities while you're sitting in the sunshine on the back deck. Just sayin'.

Need:

1 pkg soba noodles (about 12 oz)
Sea salt
Fresh cracked pepper
1 english cucumber, 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 (about 7) green onions, diced
1/2 to 3/4 package shelled edamame, cooked
Fresh arugula
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
Salt
Pepper

Optional:
Marinated tofu
Seitan with an asian flare
Do:
Cook soba noodles until al dente. Make sure to NOT over cook them. Once done, drain and rinse with cold water to stop cooking process. Set aside.

Combine all dressing ingredients in a sealed jar and shake very well. Set aside.

Combine cucumber, carrots, orange and red bell peppers, green onion and edamame in a large bowl. Give your dressing another good shake then pour about 1/4 of the dressing in with the veg and toss.

Add noodles and another about 1/4 of the dressing and gently toss. Set salad aside to lightly marinate while you prepare your greens.

Place fresh arugula in a medium bowl and very lightly drizzle with dressing. Toss and get ready to plate.
Serve:
On a plate, start by arranging fresh arugula. Top arugula with an appropriate portion of soba salad. If you are using marinated tofu or seitan as extra protein, arrange on top of the noodles.

Garnish with toasted sesame seeds and serve.


This is such a lovely and simple salad that is bursting with flavor. It's perfect for a summer lunch or light dinner.


Enjoy!

Soba Noodles

2 comments:

  1. I love this. I hope salad bars here in North America will serve more chilled noodles.

    ReplyDelete
  2. thailand villas... Thank you! It is really delicious... and simple to make :)

    ReplyDelete

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