Empty My Fridge
Cold Soba Noodle Salad with Sesame Ginger Dressing
Ingredients
- Lime
- Ginger · minced1 tbsp
- Sesame oil1 tsp
- Soy sauce1 ½ tbsp
- Rice wine vinegar1 tbsp
- Maple syrup1 ½ tbsp
- Hot sauce2 tsp
- Soba noodle7–8 oz
- Bell pepper · thinly sliced1
- Carrot · sliced1 cup
- Scallion6–7
- Cucumber · thinly sliced1
- Sesame seed
- Edamame bean
Instructions
- Whisk the dressing ingredients together in a bowl. Taste and adjust for sweetness, heat and tang from the lime. Chill for 15 minutes.
- Cook the soba noodles in boiling water for 4 to 5 minutes, or as the package says. Drain and rinse under cold water.
- Put the noodles in a bowl, add a teaspoon of oil or sesame oil and toss to coat.
- Add the vegetables and half of the chopped green onions to the bowl.
- Pour the dressing over and toss well.
- Taste again. Add salt or soy sauce if it needs more salt, a little more sweetener if needed, or lime or vinegar for more tang.
- Garnish with the remaining green onions, crushed nuts (optional) and sesame seeds (optional). Chill and serve.
Summarized from Vegan Richa's video. Watch it for the details.
More recipes with
GingerScallionCarrotBell pepperLimeCucumberEdamame beanSoba noodle
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