Vegetarian Soba Noodle Salad
2 tablespoons prepared ponzu sauce
1 tablespoon low sodium soy sauce
1 tablespoon toasted sesame oil
3 tablespoons canola oil (or other light flavored oil)
2 tablespoons honey
½ tablespoon sambal paste
1 large garlic clove, finely minced
2 teaspoons finely minced fresh garlic
6 ounces dried soba noodles
1 heaping cup sweet peppers, thinly sliced
1 cup blanched edamame beans
1 cup blanched asparagus tips
1 cup sweet grape tomatoes, halved
½ cup thinly sliced Japanese cucumbers (or other small cucumbers of your preference)
¼ cup sliced scallions
1/8 teaspoon toasted sesame seeds
Prepare the vinaigrette by whisking all the ingredients in a small bowl. Season with additional kosher salt and black pepper as needed.
Bring a large pot of water to a boil and cook soba noodles for 3-4 minutes or accordingly to package instructions. Drain the soba in a colander and rinse well with cool water. Shake off excess water and transfer to a bowl. Add all the vegetables to the noodles, except the scallions. Add several spoons of the vinaigrette over the noodles and vegetables and toss well. Add additional vinaigrette as needed for everything to be lightly coated. Divide the contents between two serving dishes. Top each plate with scallions, sesame seeds and enjoy!
The Culinary Chronicles and all Photography by Nam Nguyen are licensed under a Creative Commons Attribution-No Derivative Works 3.0 United States License.