Sunday, April 22, 2012
Sesame Soba Noodle Salad
Recipe from Simmer Down (A Food Lover’s Blog)
Adapted from Nigella Fresh, aka Forever Summer
Husband-Tested in Alice’s Kitchen
If you are looking for a delicious dish for your Meatless Monday lunch or dinner, you’ll be very happy with this recipe. Soba noodles can be found in the Asian section of the grocery store. They can be used in soups or in salads. This recipe can easily be doubled if serving more than a few people.
8 oz. dried soba (buckwheat) noodles
¼ cup sesame seeds
3-5 scallions, sliced thinly on the bias or shallots
6 teaspoons soy sauce
2 teaspoons honey
2 teaspoons rice vinegar
2 teaspoon toasted (dark) sesame oil
1 teaspoon freshly grated ginger
Add some vegetables, such as peapods or shredded or julienned carrots, blanched broccoli, mushroom slices, cucumber, or zucchini
Directions: Put a large pot of water on to boil. Toast the sesame seeds in a dry nonstick skillet over low heat, taking care not to burn them. Remove from heat when toasty and fragrant, and allow to cool. Combine all the dressing ingredients (including the ginger, if using) in a large bowl and mix well.
When the water reaches a rolling boil, add the noodles and stir them so they don't clump. The noodles will cook VERY quickly- test for doneness after 3 minutes. The package instructions say 5 minutes but in my experience this yields gummy, overcooked noodles. As soon as the noodles are cooked through, drain in a colander and immediately rinse with cold water until thoroughly cooled. Shake to remove excess water. Toss the noodles in the bowl with the dressing. Add the sesame seeds, scallions, and any other vegetables and toss again to distribute. If you have time, allow the salad to sit for 30 minutes or so before serving for the flavors to develop.