This was incredible! As part of my cold-food push last week, I made a soba noodle salad. And it was delicious.
The great thing about salads like this is that you can usually make them with stuff you have lying around the house. I did pick up some scallions and a bell pepper for this, but everything else is generally a staple in our house. Your mileage may vary.
Cold Peanut Sesame Soba Noodle Salad (serves 4-6)
1/2 english cucumber, cut into 3-4″ matchsticks
1/2 red, yellow, or orange bell pepper, cut into thin slices
5 scallions, white and light green parts sliced on a bias
9 oz package (or similar) dry soba noodles, spaghetti, udon, whatever kind strikes your fancy.
2-3 T peanut butter
1 T sugar
1/4 cup rice vinegar
2 T sesame oil
2 T neutral oil (I used avocado)
4 T soy sauce
1/2 tsp red pepper flakes
1/2 T hot chili oil
1″ fresh ginger, peeled & grated
2-4 cloves garlic, peeled & grated
Toasted sesame seeds or furikake seasoning
*Prep your veggies and set them aside
*Toss your sauce ingredients all together and whisk to combine. If your peanut butter won’t break up, microwave for 10-30 seconds and whisk again. Taste. You may need more acid (vinegar) or salt (soy sauce). Continue to taste and adjust until things seem good.
*Boil your water for your noodles, cook according to package directions (my soba noodles took 4 minutes), drain, then rinse under cold water
*Toss your noodles with the dressing, then mix in your veggies. Taste again, you may need to adjust seasonings once again.
*Plate your noodles, top with some sliced avocado (if you like) and a sprinkling of sesame seeds/furikake seasoning.
*Enjoy, also, this makes rad leftovers and is good at room temp too, so would probably be a good picnic candidate