Is there anything more satisfying than a refreshing and flavorful noodle salad on a warm summer day? This Japanese-inspired dish combines the earthy flavors of soba noodles with a delightful mix of vegetables and a zesty dressing. Perfect for a light lunch or as a vibrant side dish at your next gathering, this Soba Noodle Salad is sure to be a hit with your family and friends.
**Soba Noodle Salad**
**Ingredients:**
– 8 oz soba noodles
– 1 red bell pepper, julienned
– 1 medium cucumber, thinly sliced
– 2 medium carrots, julienned
– 2 green onions, thinly sliced
– 1/2 cup shelled edamame
– 1/4 cup chopped fresh cilantro
**For the Dressing:**
– 1/4 cup soy sauce
– 2 tbsp rice vinegar
– 1 tbsp sesame oil
– 1 tbsp honey
– 1 tsp grated ginger
– 1 clove garlic, minced
– Sesame seeds for garnish
**Instructions:**
1. Cook the soba noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
2. In a large mixing bowl, combine the cooked soba noodles, red bell pepper, cucumber, carrots, green onions, edamame, and cilantro.
3. In a separate small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic to make the dressing.
4. Pour the dressing over the noodle and vegetable mixture. Toss until everything is well coated.
5. Refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
6. Before serving, give the salad a final toss and sprinkle with sesame seeds for extra crunch and flavor.
Enjoy this Soba Noodle Salad chilled on a hot summer day for a light and satisfying meal. The soba noodles provide a hearty base, while the crisp vegetables and zesty dressing add brightness and depth to every bite. This recipe is versatile, so feel free to customize it with your favorite veggies or proteins such as grilled chicken or tofu. It’s a dish that celebrates the vibrant flavors of Japanese cuisine and is sure to become a staple in your recipe collection.
