This soba noodle recipe is made into a salad with cucumbers, carrots, bell peppers, scallions and toasted sesame seeds. We will make a soy ginger vinaigrette to dress it. This is a very fresh and crisp salad that is loaded with flavors.
Soba noodles are made from buckwheat and are gluten free. Some require only that you soak them. These particular ones were boiled for a few minutes.
I use brown sugar in the dressing but you can definitely use agave or brown rice syrup if you prefer. Don’t worry that you have too much dressing for the salad, as the noodles will absorb some of it.
This salad will last for a couple of days in a closed container in the fridge.
This is what you are going to need for this delicious and fresh soba noodle recipe:
12 oz. soba noodles – cooked as per package instructions
2.5 TBS sesame seeds
1 medium cucumber – peeled, seeded and sliced
1 medium carrot – peeled and halved
½ a red bell pepper – seeded and thinly sliced
2 scallions – white, light green and dark green parts chopped
FOR THE DRESSING:
1 garlic clove – peeled
A little bit of salt
¼ cup soy sauce – preferably low sodium
¼ cup rice vinegar
1 tsp. grated fresh ginger
2 TBS brown sugar or agave or brown rice syrup
1 TBS sesame oil
2 TBS grape seed or vegetable oil
Prepare the soba noodles are per the package instructions. Some require soaking but these were boiled for a few minutes. Once they are softened drain them and shock them with cold water. Place them in a bowl.
Place the sesame seeds into a small dry skillet and start toasting them, frequently shaking the pan. Once they start browning lightly and you can smell them they are ready so remove them from the heat immediately. These can burn very quickly and will only take a few minutes to be ready.
Shave the carrot into ribbons with a vegetable peeler. Add all the vegetables and the sesame seeds into the bowl with the noodles.
Smash the garlic clove and mince it. Add a small bit of salt on the garlic and start mashing it with the back part of a spoon.
Place the soy sauce in a small bowl and add the mashed garlic, rice vinegar, ginger, sugar, black pepper and sesame oil. Mix well. Slowly start adding the grape seed oil as you whisk constantly. Pour the dressing on the noodles and toss. Serve.