Asian soba noodle salad with soy dressing is a flavor-packed dish. Bold soy citrus flavors infuse into crunchy vegetables and nutty buckwheat noodles.
ingredient
- 6 ounces soba noodles
- 1 cup carrots, shredded
- 1 cup edamame beans, shelled and cooked
- 1 cup red bell pepper, thinly sliced
- 1 cup english cucumber, thinly sliced, seeds removed
- ½ cup sugar snap peas, cut in half diagonally
- ½ cup red cabbage, thinly sliced
- ¼ cup green onions, thinly sliced on a bias
- 2 teaspoons sesame seeds, toasted
- ⅓ cup cilantro, fresh
- black pepper, as needed
- 2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- ¼ cup orange juice
- 1 tablespoon lime juice
- zest of 1 lime
- ½ teaspoon sugar
- 1 ½ teaspoons sriracha, or to your spicy level liking
- 1 clove garlic, minced
- 1 tablespoon sesame oil
- 3 tablespoons grapeseed oil, or olive oil
Directions
- In a large pot, fill with enough water to cover the pasta once added and bring to a boil. Cook the soba noodles according to the manufacturer's instructions, about 4 minutes.
- Drain and transfer noodles immediately into an ice bath to stop the cooking process. Drain the cooled noodles and lightly dry on a paper towel.
- In a large bowl, combine soba noodles and all of the cut vegetables and set aside.
- In a medium-sized bowl, whisk together all of the soy dressing ingredients except for the sesame oil and grapeseed oil.
- Gradually add the sesame oil and whisk until combined. Then slowly add the grapeseed oil and whisk until combined into an emulsified dressing.
- Pour dressing over the soba salad and add sesame seeds and cilantro, toss to combine.
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