Japanese Inspired
Soba Noodle Salad
Cold buckwheat noodles, edamame, cucumber, radish, and scallion carry a light soy-rice vinegar dressing with ginger and sesame rather than a thick sauce.
4 servings · 15 minutes prep · 8 minutes cook
Ingredients
Ingredients
- 9 ounces (255 g) dried soba
- 1 cup (155 g) shelled edamame
- 1 English cucumber, julienned
- 5 radishes, thinly sliced
- 4 scallions, sliced
- 3 tablespoons (45 ml) soy sauce
- 3 tablespoons (45 ml) unseasoned rice vinegar
- 1 tablespoon (15 ml) toasted sesame oil
- 1 tablespoon (15 ml) neutral oil
- 2 teaspoons grated ginger
- 1 teaspoon honey, or 1 teaspoon granulated sugar
- 2 tablespoons toasted sesame seeds
Directions
Method
- Cook the soba in a large pot according to package timing, stirring immediately to separate, until springy with no chalky center; add the edamame for the final 2 minutes. Drain into a colander and rinse while gently agitating until completely cold, then shake very dry.
- Whisk the soy sauce, rice vinegar, sesame oil, neutral oil, ginger, and honey until combined.
- Toss the noodles and edamame with the dressing, cucumber, radish, scallions, and sesame seeds. Serve cool shortly after dressing.
