Soba Noodle Salad
Servings
4Serving size
2 cupsThis recipe is great served hot or chilled. It will keep in the refrigerator for about 2 to 3 days.
Ingredients
| 4 quart Water |
| 8 ounces Soba noodles (buckwheat soba is best; many soba noodles contain both wheat and buckwheat flours) |
| 2 Tbsp. Rice Vinegar |
| 2 Tbsp. Low sodium soy sauce (or tamari sauce) |
| 1 Tbsp. Honey |
| 1/4 cup Sesame seeds |
| 2 tsp. Sesame oil |
| 1 large Carrots, raw (peeled and shredded) |
| 2 cup, shredded Cabbage, red, raw (shredded) |
| 4 ounces Kale, raw (stems removed and thinly sliced) |
| 2 large Green onions (thinly sliced) |
Instructions
Place the water in a pot over high heat.
When the water reaches a boil, add the soba noodles and cook for approximately 5 to 8 minutes, or until soft.
While the noodles are cooking, mix the rice wine vinegar, soy sauce, honey, and sesame seeds in a bowl.
Once the noodles have finished cooking, strain and run noodles under cold water. Set the cooled noodles aside to allow excess water to drain.
Place a large skillet over medium heat and add the sesame oil.
Once the oil is hot, add the the shredded cabbage, carrots, and kale.
Sauté the vegetables until they are tender (about 4 to 5 minutes).
Add the soy sauce mixture and the drained soba noodles to the pan and slightly reduce the heat.
Cook for 1 to 2 minutes, stirring occasionally.
Garnish with the green onions and serve immediately.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This recipe is both delicious and nutritious. The buckwheat noodles offer a good source of fiber and you can make the dish almost anything you want. Try other greens, such as shredded radish or napa cabbage, as great alternatives.