Recipe of the Week: Soy Citrus Soba Noodle Salad
Posted on September 24, 2019 | Recipe
What should you do when our farmers' tables are full of hot peppers, scallions, radishes, and spicy Asian greens? You should toss them all with a ginger-garlic dressing and nutty soba noodles and slurp down every last noodle with absolute joy. Thanks to Wisconsin from Scratch for sharing this recipe!
- 3-4 oz buckwheat soba noodles
- 1 tsp sesame oil
- 1 large bunch mizuna or other hearty green (such as kale, spinach, collard greens or chard), roughly chopped
- 1 tsp chile garlic paste (optional)
- 1 medium cucumber, thinly sliced (about ½ cup)
- 2 large radishes, thinly sliced
- chopped scallions for serving
- dry-roasted peanuts for serving
- fresh cilantro for serving
- lime wedges for serving
- ½ cup chopped scallion (green part only)
- 2 Tbsp fresh lime juice
- 1 Tbsp fresh chopped basil
- 1 Tbsp fresh chopped cilantro
- 1 Tbsp soy sauce
- 1 Tbsp sesame oil
- 2 garlic cloves, minced
- 2 tsp finely minced ginger root
- 1 thai bird chile, finely chopped (or more to taste)
- 1 tsp chile garlic paste (or more to taste)
1. Cook the soba noodles according to package directions. Strain and let cool while prepare the greens and dressing.
2. Heat 1 tsp sesame oil in a large pan over medium high heat. Add the chopped greens and chile garlic paste if using. Saute until greens are just beginning to soften. Remove from heat and set aside.
3. Make the dressing by combining all dressing ingredients in a bowl and mixing together well.
4. In a large bowl, combine the cooked soba noodles, sauteed greens, sliced cucumber, and the dressing. Toss together so that all ingredients are well mixed and everything is coated with the dressing.
5. Divide noodle mixture evenly between two bowls and top with sliced radish, scallions, peanuts, fresh cilantro, and lime wedge