Soba Noodle Salad

Soba Noodle Salad

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ¼

    cup rice-wine vinegar

  • 1

    teaspoon grated peeled fresh ginger

  • 2

    teaspoons tamari or low-sodium soy sauce

  • ¼

    teaspoon fish sauce

  • 2

    teaspoons freshly squeezed lime juice

  • 2

    pinches cayenne pepper

  • 4

    tablespoons safflower oil

  • 1

    teaspoon toasted sesame oil

  • Coarse salt and freshly ground pepper

  • 12

    ounces soba noodles (not 100 percent soba)

  • 1

    green mango, peeled and julienned

  • 1

    large red pepper, stemmed, seeded, cored, and julienned

  • 1

    medium carrot, julienned

  • 3

    scallions, thinly sliced on the bias

  • ¼

    cup thinly sliced fresh mint

  • ¼

    cup thinly sliced fresh basil

  • Lime wedges, for serving

Directions

1.In a small bowl, mix together vinegar, ginger, tamari, fish sauce, lime juice, and cayenne pepper. Slowly whisk in oils until well combined; season with salt and pepper. Set dressing aside. 2.Fill a medium pot of water and bring to a boil over high heat. Add soba noodles and cook according to the package directions, until al dente, 4 to 5 minutes. Drain and rinse with cold water. 3.Transfer noodles to a large bowl and add mango, red pepper, carrot, scallions, mint, and basil. Season with salt and pepper; toss to combine. 4.Drizzle with dressing; you may not need to use all the dressing. Serve salad with lime wedges


Nutrition

Facebook Conversations