Have you ever had one of those days when you found yourself standing in front of the fridge or pantry at 5PM with no idea what to cook for dinner? This recipe was the end-result of one of those days. All I had for inspiration was a bag of dried soba noodles I bought from Whole Foods and a fridge filled with some random condiments and lonely veggies. I quickly scanned the bag of noodles for cooking directions and found a recipe for a salmon, cucumber & soba noodle salad imprinted on the packaging. It looked promising, but then I realized I didn’t have any salmon…nor cucumbers. But like most recipes, I end up changing the recipe anyways based on what I have at home, what I feel like eating, and whether or not my kids will complain through the entire meal. So, here’s my own version of an easy and refreshing soba noodle salad perfect for summer — open to experimentation, of course!
Asian Sesame Soba Noodle Salad
1 9.5 oz package soba noodles (3 bundles)
1 zucchini, julienned
1 carrot, julienned
1 C cilantro leaves, chopped
1/4 C sesame seeds
1 small package seasoned seaweed, cut into thin strips
1 C sliced shitake mushrooms, cooked
6 T fresh lime juice
1 1/2 T sesame oil
1 1/2 T fresh ginger, finely grated
1 1/2 T honey
2 T soy sauce
1 T sriracha hot chili sauce
Whisk together the dressing ingredients until well-blended. Cook the soba noodles in boiling water for 4 minutes, and then drain and rinse well under cold water. Combine the remaining ingredients and add to the cold noodles. Pour the dressing over the noodle mixture and toss gently. Serves 4.