This Soba Noodle Salad recipe is a vibrant, healthy dish featuring a medley of vegetables and a flavorful dressing. Soba noodles, made from buckwheat flour, are a lighter, gluten-free alternative to traditional wheat-based noodles and they complement the veggies and dressing perfectly.
- Nutrition: With ingredients like red capsicum, carrots, and red cabbage, this salad is rich in vitamins, minerals, and fiber. Edamame adds a protein kick.
- Dressing: The dressing combines the nutty flavor of sesame oil, the sweetness of hoisin sauce, and the tanginess of seasoned rice wine vinegar to create a well-balanced sauce that elevates the entire salad.
- Ease of Preparation: The recipe uses easily accessible ingredients and straightforward techniques, making it a quick and easy meal or side dish.
Here’s the method for preparing the delicious soba noodle salad with sesame-ginger dressing:
- 135g soba noodles
- 1 red capsicum, thinly sliced
- 1 large carrot, shredded (approximately 2 cups)
- 1/4 red cabbage, shredded
- 1/2 cup edamame (can be frozen)
- 1/4 tablespoon sesame seeds
- 1 tablespoon sesame oil
- 1-1.5 cloves fresh garlic, minced
- 1/2 tablespoon fresh ginger, minced
- 1 tablespoon hoisin sauce
- 1/2 tablespoon soy sauce
- 1 tablespoon seasoned rice wine vinegar
- 1/4 teaspoon salt
- Start by boiling a pot of water for the soba noodles.
- While the water is heating up, use the Kenwood MultiPro Go to shred the carrot and cabbage.
- Cook the edamame according to the instructions on the packet. Drain and set aside.
- In a small bowl, combine all the dressing ingredients – sesame seeds, sesame oil, minced garlic, minced ginger, hoisin sauce, soy sauce, seasoned rice wine vinegar, and salt. Whisk the ingredients together to create the dressing.
- Once the water is boiling, add the soba noodles and cook them for about 4 minutes or according to the time specified on the noodle packet.
- Drain the cooked noodles in a colander and immediately rinse them with cold water to stop the cooking process.
- Allow the excess water to drain off the noodles in the colander. Using tongs or your hands, add a clump of noodles at a time to the large bowl containing the sliced veggies and edamame. Mix the noodles with the veggies, repeating until all the noodles are mixed in.
- Pour the prepared dressing over the noodles and veggies in the bowl. Ensure that all the noodles and vegetables are coated evenly with the dressing.
- To finish, top the salad with sesame seeds and fresh coriander leaves.
- You can serve the salad immediately, or if you prefer, cover and chill it in the fridge until you’re ready to enjoy it.
Tips and Suggestions:
- Noodle Cooking: Be careful not to overcook the soba noodles as they can become mushy. Follow the package instructions for the best texture.
- Chilling: The salad can be served immediately, but chilling it in the fridge allows the flavors to meld together more fully.
- Garnish: In addition to sesame seeds and coriander, you might consider adding sliced green onions or a sprinkle of crushed red pepper flakes for extra color and heat.
- Vegan-Friendly: Ensure your hoisin sauce and other sauces are vegan if you are catering to a vegan diet.
- Extra Protein: For a non-vegan option, you could add some cooked, shredded chicken or shrimp for extra protein.
- Meal Prep: This salad is perfect for meal prep. You can keep the dressing separate and mix it in just before serving to keep the salad fresh.
- Additional Veggies: Feel free to add other vegetables like thinly sliced cucumber, snap peas, or even some leafy greens like baby spinach for more texture and flavor.
- Nut Allergy: If you’re serving this dish to someone with a nut allergy, make sure to check the labels on the hoisin and soy sauce as some brands may contain traces of nuts.
- Serving Size: This recipe can be easily doubled or halved depending on the number of servings you need.
This Soba Noodle Salad is versatile, healthy, and packed with flavor. It’s perfect for a light lunch, a side dish, or even as a main course if you decide to add some extra protein. Enjoy!