July 16, 2018
Rainbow Soba Noodle Salad
This rainbow soba noodle salad combines colorful produce (zucchini, yellow squash, snow peas, carrots, cabbage, and spring onions) with a flavorful ginger sesame dressing. It’s a winning recipe. In fact, we’ve been calling it one of our favorite “winner for dinner” creations.
I made this salad a few weeks ago after hitting a couple of my go-to farmer’s markets: the Lyndale Market, and Mill City farmer’s market. I got a boatload of vegetables plus these great buckwheat soba noodles from Dumpling & Strand, “Noodlers at Large.” I love their artwork too.
These soba noodles are gluten-free and cook up in seconds, like 120 seconds. I really had only used them in one other recipe, a “fast food” one where I thawed some frozen peanut dipping sauce–I had made a quadruple batch last time around and put half cup portions in freezer bags–and simply mixed it in with some noodles and a tiny bit of water. It is like a 2 ingredient salad. Like I said: fast food.
This time however, I imagined something with a bit more heat and a lighter, vinaigrette-type dressing. That’s how this rainbow soba noodle salad came to be. I love the chili oil in it. It goes great with the sesame oil/liquid aminos combo. Well, the salad turned out delish and was a BIG winner at dinner. I had hosted a potluck party. I marinated and cooked some tempeh to go on top of the soba salad. Together those two elements make a vegetarian main dish for some, and a hearty side dish for others. By the way, I’ll have to share the tempeh recipe another time. I wasn’t able to snap any photos this time around.
I will definitely be making this rainbow soba noodle salad time and time again. It was so easy and flavorful. I hope you enjoy it soon too, and that you enjoy the rest of your summer!
Rainbow Soba Noodle Salad
1 1/2 cups zucchini, diced
1 1/2 cups yellow squash, diced
1 1/2 cups snow peas, sliced into strips
3/4 cup carrots, shredded
2 cups red cabbage, chopped
1/2 cup sliced spring onions
1 (9 ounce) package soba noodles
2 tablespoons liquid aminos
2 tablespoons sesame oil
1 tablespoon red chili oil
1 teaspoon honey
2 teaspoon fresh ginger, minced
1 tablespoon garlic, or to taste, minced
1/2 lime, cut to wedges
1-2 tablespoons sesame seeds
Prep the vegetables. Place in large bowl. Cook the soba noodles (about 2 minutes in boiling water). Drain and put them directly into ice water (prevents stickiness). Meanwhile, mix the sesame oil, red chili oil, honey, fresh ginger and garlic. Pour it over the vegetables. Drain the noodles a second time. Add them to the vegetables and mix. Serve with fresh lime wedges and sprinkling of sesame seeds.
-Recipe from Cyndi