Sesame Soba Noodle Salad.
This was supposed to be cookies. I baked them again, Huey ate them again. I don’t want to talk about it. Yes, I am a fool. Moving right along to soba noodles!
I have a major thing for cold noodle salads. Whenever I get something from the prepared food counter at a store like PCC or Whole Foods, I always end up gravitating toward the Asian noodle salads. So when thinking about what to make for my moms group this week, I figured it was about time I make and share my own.
Sesame Soba Noodle Salad
Prep Time: 10 minutes
Cook Time: 4 minutes
Ingredients (6 servings)
1 (9.5oz) package soba noodles
1 red bell pepper, chopped
2 green onions, finely chopped
1 loose cup cilantro leaves, minced
1 (12oz) package shelled edamame
sesame seeds (optional garnish)
For the Dressing
3 tablespoons sesame oil
1 tablespoon rice wine vinegar
1 tablespoon tahini
2 teaspoons honey
salt to taste
I love cooking with soba noodles because they are so easy to prepare and keep cold. They cook in just a few minutes, and the thin, chewy texture is unique and different from what you expect from Italian pasta.
But before cooking the noodles, prepare all of the raw ingredients. Chop the bell pepper, thinly slice the green onion (or scallion), and mince the cilantro. Add veggies and herbs to a large mixing bowl.
Prepare edamame according to package directions. If frozen, cook for a few minutes in warm water to bring up to room temperature. Make sure your edamame is shelled (no one likes to eat chewy pods!).
One the veggies are all prepped, go ahead and cook the noodles. Soba noodles only cook for 4-5 minutes, so don’t wander too far.
Once the noodles are cooked, drain in a colander and rinse with cold water immediately. In a separate bowl, whisk together all ingredients for the dressing.
Combine noodles, veggies, and dressing in the mixing bowl and toss until everything is well combined. Sprinkle with sesame seeds to garnish, serve, and enjoy!
This salad is great served immediately, or it can be prepared ahead of time and served cold from the refrigerator. The edamame add a great healthy protein component that helps make this dish a complete meal!
This was so easy and simple to make, and I’m making a point to stock soba noodles along with my other pantry goods from now on. It’s one of those dishes that feels fancy and fussy, but it actually came together in less than 15 minutes from start to finish. Great for quick, healthy dinners or for portioning out for lunches all week.
I hope you enjoy it as much as we did!