Spring soba noodle salad from I Eat Therefore I Cook is an easy Asian dish to prepare. Cold soba noodles are paired with crisp vegetables and a rice wine vinegar dressing. You can use whatever vegetables are available. I particularly like asparagus with sugar snap peas and shitake mushrooms. This meal is also gluten-free so long as the soba noodles are made from 100% buckwheat flour (be sure to check the packaging). Serve this soba noodle salad with miso glazed salmon and a glass of sake.
Soba Noodle Salad
Recipe Submitted to Foodista by I Eat Therefore I Cook
For the Noodles:
9-10 oz soba noodles ( 1 package)
1 bell pepper
1 carrot
4 green onions
12 cherry tomatoes
4 Tbsp Sesame Seeds
For the Dressing:
2 Tbsp Low Sodium Soy Sauce
1/2 cup rice wine vinegar
3 Tbsp Mirin
2 Tbsp garlic powder
2 Tbsp Ground Ginger
Image Sources:
