Soba Salad with Cucumber, Carrot, Snow Peas & Edamame
Soba Noodle Salad with Cucumber, Carrot, Snow Peas & Edamame
Serves 2
Ingredients
Dressing
1/4 cup rice vinegar (unseasoned)
1 tablespoon sweet mirin
1 1/2 tablespoons soy sauce
1 1/2 teaspoons sesame oil
2 tablespoons canola oil
2 teaspoons brown sugar
2 teaspoons roasted sesame seeds
freshly ground pepper
Salad
2 bundles soba noodles (about 6 ounces)
2 ounces snow peas (about 16)
1/2 small carrot, julienned
1/2 Japanese or English cucumber, julienned
1/4 cup boiled edamame
fresh cilantro (optional)
Preparation
Place all of the dressing ingredients in a small jar and shake to combine or whisk together in a small bowl.
Cook soba noodles as directed on the package (check the noodles 1 minute prior to the total cooking time to test for doneness). Rinse noodles under cold water and drain well. Divide noodles into two wide bowls or large salad plates.
Blanch the snow peas in boiling water for 25 seconds. Place in an ice water bath to stop the cooking. Drain well on paper towels. Thinly slice blanched peas on the diagonal.
Julienne the carrot and cucumber. You can remove the skin of the cucumber or leave it on. I prefer to remove strips of the skin so that some of the bright green color remains.
Layer the snow peas, carrot and cucumber on the noodles. Scatter the edamame on and around the noodles. If you enjoy cilantro, add chopped cilantro over the soba salad.
Drizzle sesame dressing over the salad and serve.
