Wednesday, August 31, 2011

Cold soba noodle salad

 Try this salad for your next summer potluck. I will guarantee this will be one of your favorite summer time repertoires. It's easy to prepare, looks pretty and tastes delicious.
It is a versatile salad. You can use any kind salad vegetables you have in your refrigerator. I like to use  use some spicy vegetables like radishes and arugulas with sweet tomatoes.
Prepare the salad dressing in advance, keep it cold until needed.
Soba noodle (buckwheat noodle) gives nutty and earthy flavor. 

Soba noodle salad serves 10 or more
5 bundles of soba noodle/oiled and rinsed in cold water
a bundle of radish/ sliced thinly
1 seedless cucumber/sliced thinly
1 bag of arugula
1 pack of cherry tomatoes
cooked shrimp (optional)

  1. Prepare vegetables and keep it cold.
  2. Cook noodles for 5-6 minutes and rinse under cold water. Mix with 1 Tbsp of olive oil to prevent sticking.

Salad dressing with soy sauce, wasabi and lemon
4 Tbsp soy sauce
2 Tbsp oyster sauce (available in Asian market)
Juice of 1 lemon
Zest of 1 lemon
2 Tbsp vinegar
4 Tbsp sugar
1 Tbsp finely minced garlic
1 Tbsp wasabi
5 Tbsp olive oil
2 Tbsp sesame seed oil
1 Tbsp toasted and ground sesame seeds
freshly ground black pepper

Mix all the ingredients for the dressing. Keep everything cold until serving. Mix everything together, including dressing just right before serving.


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