Japanese Soba Noodle Salad
by Brenda Langton, Tastemaker in Residence
Soba noodles are delicious Japanese buckwheat noodles. The sauce and vinaigrette can be prepared in advance, making this a fast and easy meal. We serve this both as an appetizer and as an entree.
Dressing for Noodles (shouldn’t be too thick, noodles will soak it up)
1/4 cup Ginger, peeled and sliced thin
1 tsp Chili paste
3 to 4 Cloves garlic
1/4 cup Rice Vinegar
1/4 cup Soy sauce
1 1/2 Tbsp Honey
1/2 cup plus 1 Tbsp Tahini
1/2 cup Water
Dash of Salt
1/3 cup Rice vinegar
1/4 cup Sunflower or vegetable oil
1 Tbsp Toasted sesame oil
1/2 Tbsp Soy sauce
1/2 Tbsp Honey
Pinch of cayenne pepper
- This vinaigrette works with any green salad. Puree all ingredients in a blender until very smooth, on high.
- This sauce will keep for two weeks refrigerated and the recipe makes about 2 cups, or enough for 8 entrees.
- Cook soba noodles in boiling water approximately 5 to 8 mintues. Watch them closely, do not overcook Rinse and chill.
- Dress lettuce and vegetables in vinaigrette
- Toss noodles in tahini dressing.
- Mound the dressed soba noodles in the middle. I like to do small bundles so each person gets their own.
- Top with sliced Scallions
- Garlic boost Seratonin levels
- Make a large batch (x 3) of Vinaigrette - it’s great on chicken
- Buckwheat is gluten-free