Sesame Soba Noodles

Let's talk about soba noodles.  They are a Japanese noodle made from buckwheat flour.  Buckwheat is wheat that is bucky.  I know a lot.  

This is a pretty typical soy/sesame oil/rice wine vinegar Asian dressing, which flavors the entire dish.  Delicious, as always.  

And then there are lots of raw, fresh veggies:  red peppers, carrots, red cabbage and edamame.  Edamame is my ideal type of bean.  It is a young soy bean, so it taste more like a fresh pea, rather than a bean.  And although beans are great, sometimes they are so...heavy.  Edamame are fresh and light.  All and all, Scot and I were huge fans of this cold noodle salad.  

Not to mention, it is so easy to make.  It is vegetarian.  It is healthy.  What more could you really want?  

As a side note, I did use less noodles and more edamame than what was in the original recipe.  I just used one package of each.  Didn't want some random odd amount leftover. But the amounts of all the different components aren't important.  

Sesame Soba Noodles

from Annie’s Eats

For the dressing:

1/2 cup reduced sodium soy sauce

2 tbsp. sesame oil

2 tbsp. canola oil

2 tbsp. rice wine vinegar

2 cloves garlic, minced or pressed

4 green onions, chopped

1/4 cup cilantro, chopped

For the salad:

1 lb. soba noodles (I used 12 ounces)

1 red bell pepper, seeded and sliced thin

1 cup shredded red cabbage

2 carrots, peeled and shredded

11/2 cups edamame, shelled and cooked (I used 16 ounces!)

Toasted sesame seeds, for serving

To make the dressing, combine the soy sauce, sesame and canola oils, vinegar, garlic, green onions and cilantro in a small bowl. Whisk well to blend.

Cook the soba noodles according to the package directions. Drain well and rinse with cold water. Transfer the noodles to a large mixing bowl with the vegetables. Pour the dressing over the top and toss well so the noodles and vegetables are well coated with the dressing. Serve cold or at room temperature and sprinkled with toasted sesame seeds.

(Servings: 4-6, Prep time: 20 min., Cook time: 10 min., Difficulty: Easy)

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foodforscot Ratings:

Shanon (taste):  9/10

Scot (taste):  9/10

Effort:  2/5

Dishwashing Effort:  2/5