Cooked - Soba Noodle Salad

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Soba Noodle Salad

8.0

2 tablespoons toasted sesame oil

¼ cup tamari, soy sauce or Gluten-free Bragg’s liquid amino acids

¼ cup rice wine vinegar

1 tablespoons mirin

2 teaspoons sugar, maple syrup or honey

8 ounces buckwheat soba noodles (if gluten-free, make sure your soba noodles are 100% gluten-free)

1 ½ cups English cucumber, sliced in half moons or diced

2 cups Bok Choy (or napa cabbage or green cabbage), shredded

1 bell pepper, red yellow or orange, cut in small strips

1 cup snow peas, chopped

½ cup green onion, slice finely

1 cup mixed herbs- dill, cilantro, mint, roughly chopped

2 tablespoons toasted sesame seeds

Optional: 8 oz crispy tofu, baked tofu or smoked salmon (do not use lox)

Whisk together the dressing. Combine the sesame oil, soy sauce, rice vinegar, mirin and sugar.
Cook soba noodles, according to package directions, (about 4-6 minutes) in plenty of boiling salted water. Drain, rinse with lots of cold water, place in medium bowl.
Add prepped veggies into the noodles and toss with the dressing.
Sprinkle toasted sesame seeds on top.
If desired top with smoked tofu or smoked salmon.

Course🍽️Main Course

Diets🥕Vegetarian🌾Gluten-free...

Category🥗Salad

Cuisine🇯🇵Japanese

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created 107 weeks ago

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