Cold Soba Noodle Love

FullSizeRender (10) - CopyJapanese organic buckwheat soba noodles are very versatile.  I found these at Fresh Market.  Easy to cook, they can be served hot or cold.  I had some beautiful cured salmon from Healthy Living Market so I thought I’d make a cold soba noodle salad since the weather has felt like midsummer.  I did use a recipe for a guideline on my dressing but added my own tweaks. Here’s how it turned out:

2 oz. of soba noodles

1 English cucumber diced

4 oz. of cured salmon or smoked salmon cut in strips

3 scallions finely sliced

1/2 cup red or yellow pepper thinly sliced

1/2 cup cilantro leaves

For dressing:

Juice of 2 limes

1 tablespoon sesame oil or squash seed oil

1/2 teaspoon of sesame seeds

1/4 teaspoon of chili flakes

1 tablespoon fresh ginger finely grated

1 tablespoon maple syrup

2 tablespoons of soy sauce

Cook the noodles as directed, drain, rinse and set aside.  In a small bowl, add all the ingredients for the dressing and stir together.  In a large bowl add all salad ingredients and soba noodles. Pour over the dressing and gently toss to combine.  Grab your chop sticks if you are inclined or a fork if you aren’t.

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