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Soba Noodle Salad – Recipe

(Photo/Elizabeth Dougherty)

This is a great summer dish, happens to be pretty healthy and you don’t feel like you are missing anything. The tahini/sesame oil make it really nutty and is better for you than the usual peanut sauce. This is a spicy dish! Lower the amount of chili oil if you are not keen on spicy food. Make sure your oils and soy sauce are organic to avoid GMOs.

Many soba noodle salads have too much sodium and oil. This one is cut down considerably without sacrificing flavor.

Ingredients – organic, if possible
1/2 lb soba noodles
1/8 cup Tamari or soy sauce
1/8 cup cane sugar
1/8 cup sesame oil
1/8 cup tahini
1 TB chili oil
1 1/2 TB sherry wine vinegar
scallions, thinly sliced, for garnish
Method
Boil the soba for about three minutes (this also cooks very fast, so don’t walk away). Shock the soba in a bowl with ice water, put back in a colander and rinse the noodles. Add the noodles and the other ingredients in a medium bowl and toss. Chill. Enjoy!
Elizabeth Dougherty has been a food writer for over 10 years, attended culinary school and holds a Bachelor’s degree, Magna Cum Laude in Hospitality, Business and Labor Relations from NYIT. She has been a talk show host of nearly 200 episodes of Food Nation Radio which airs each Saturday morning at 8 on the Business Talk Radio Network (beginning June 1st 2013), Saturday afternoons at 4 on flagship WWBA AM820 News, and Sunday mornings at 8 on both  WAMT AM1190 News and WIXC AM1060 News. You can read her articles and hear previous shows on her podcast page on the Food Nation Radio Network website and on Facebook.

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