I used to be obsessed with soba noodles, but then one day I just went off them. I think it was about the time I went vegan (so over a year ago!) Anyway, I was cleaning out and reorganising my pantry last weekend - a job that I have been doing gradually over the space of about three weeks (don't judge me!) and I found two unopened packets of soba noodles and thought it was about time to experiment with a new dish.
For the Salad
- 170g soba noodles
- 1 cup shredded carrots
- 1 cup edamame beans, shelled and cooked
- 1 cup thinly sliced capsicum
- 1 cup thinly sliced cucumber
- ½-1 cup thinly sliced red cabbage
- 2 teaspoons toasted sesame seeds
- Freshly cracked pepper, as needed
If you don't have all these ingredients, don't worry - switch up for any veggies of your liking.
Soy & Citrus Dressing
- 2 tablespoons soy sauce
- ¼ cup orange juice
- 1 tablespoon lime juice
- Zest of 1 lime
- 1 tablespoon lemon juice
- ½ teaspoon coconut sugar
- 1 ½ to 1 teaspoon sriracha
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- In a large pot, fill with enough water to cover the pasta once added and bring to a boil. Cook the soba noodles according to the packet instructions, about 4 minutes. Drain and transfer noodles immediately into cold water to stop the cooking process. Drain the cooled noodles and lightly dry on a paper towel.
- In a large bowl, combine soba noodles and all of the cut vegetables and set aside.
- In a medium sized bowl, whisk together all of the soy dressing ingredients except for the oils. Gradually add the sesame oil and whisk until combined. Then slowly add the olive oil and whisk until combined into an emulsified dressing. Pour dressing over the soba salad, and add sesame seeds and toss to combine.
Recipe adapted from one over on Jessica Gavin's blog - see the original here.