1 Picture
Ingredients
- 8 to 9 ounces dried soba noodles
- 3 medium scallions, thinly sliced
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce or tamari
- 2 teaspoons Asian sesame oil
- 2 teaspoons sambal or Asian chile-garlic paste
- 1 clove garlic, minced
- 1/2 English cucumber, halved lengthwise, then thinly sliced
- 2 ounces baby kale (about 2 1/2 packed cups)
- Poached eggs, for serving (optional)
Details
Adapted from thekitchn.com
Preparation
Step 1
Bring a large pot of heavily salted water to a boil. Add the soba and cook according to package directions. Meanwhile, prepare the dressing and vegetables.
Whisk the scallions, vinegar, soy sauce or tamari, sesame oil, sambal, and garlic together in a medium bowl; set aside. Place the cucumber and baby kale in a large bowl; set aside.
When the soba is ready, drain in a colander. Run cold water over the noodles until cooled, then drain well again. Transfer the noodles to the bowl of vegetables, add the dressing, and toss to combine. Divide among bowls and top with poached eggs if using.
Recipe Notes
Gluten-free: To make the recipe gluten-free, make sure the soba only contains buckwheat, and use tamari instead of soy sauce.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Per serving, based on 3 servings. (% daily value)
Calories 322 Fat 3.7 g (5.7%) Saturated 0.6 g (2.8%) Carbs 64.4 g (21.5%) Fiber 0.9 g (3.8%) Sugars 1.6 g Protein 13.7 g (27.4%) Sodium 1312.1 mg (54.7%)
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