Soba Noodle Salad

Are you ready for Spring? I am so ready, even though the weather isn't that bad here, my eyes are in need for green and colorful scenery- So what better way to bring a Spring than with the colorful meal.
If you ask me I could eat Soba noodles or Buckwheat noodles everyday, and this salad is such a nice break from everyday pasta with marinara sauce. This is light, delicious, refreshing and perfect for Spring time. 

Now let's learn more about Soba noodles?

Soba noodles are Japanese noodles made of buckwheat flour {in translation Soba means buckwheat}. Soba noodles are served drained and cold in the summer, and hot in the winter with clear broth.The most basic soba dish is zaru soba- which is boiled soba noodles served cold and are eaten with a Japanese soy based dipping sauce. 

As I was making myself dashi from Shiitake mushrooms, I thought to add soba noodles, and then I remembered that I haven't made this salad in a while. It was very nice bright day, full of sunshine and this salad was perfect for my Sunday lunch.

These noodles are boiled in Shiitake dashi{broth}, drained and served with a crunchy vegetables that were just slightly sauteed with garlic infused oil.

Japanese cuisine is in my opinion simple, delicate, fresh, colorful and delicious- you need only few ingredients to make one dish packed with flavor and to get perfect balance-umami or in translation pleasant savory taste.

This salad is delicious with presents of a matching aroma of vegetables and seasonings.

I hope you will try it and enjoy this light but flavorful salad that will satisfy you in every possible way. 

Serves 2-3

Ingredients:

• ½ Pack(about 135g)  of Soba Noodles{Buckwheat noodles}/I used Hakubaku brand
• 1 Tbs. Vegetable Oil
• 2 Garlic cloves, , finally minced
• 2 Scallions, sliced in 2-3 inches long thin strips {preferably the same size}
• 1 Large Carrot, sliced in 2-3 inch long thin strips 
• 1 Pepper {Any color/I used yellow}, Cut into thin strips
• 1 inch fresh Ginger, slice into thin strips 

Broth 

• 3-4 Shiitake Mushroom{if dried boil for 20 min. if fresh boil for 10 min.}
• 4 Cups of water

Sauce/Dressing:

• 2 Tbs. Rice Wine/Mirin
• 3-4 Tbs. Lite Soy Sauce (or 1 1/2 Tbs. Regular Soy sauce)/OR adjust to your own taste
• 1 tsp. Japanese Sesame Oil (HOT) *if you don't have spicy version mix sesame oil with few pinches of Shichimi Togarashi {seven flavor chili pepper} OR powdered Cayenne Pepper 
• 1 Tbs. Black and Toasted White Sesame Seeds {Mix}

Garnish:

• Green onions, sliced green part
• Few drizzles of Sesame Oil
• Nori {dried seaweed} 
• Mix of black and toasted white sesame seeds

Directions:

1. First boil the water with Shiitake mushrooms for about 10 minutes-I used fresh this time but dry mushrooms would be alright too. 
2. Once boiled drop the noodles in and boil until al dente, about 3-4 minutes on medium high. Drain and wash under cold water. Place in the pot or bowl and drizzle just a little of sesame oil, lightly toss the noodles to get them coded with oil.
3. In a meanwhile mix the dressing: mirin, soy sauce lite, sesame oil, and sesame seeds.
4. Slice all the vegetables and preheat wok or pan with 1 Tbs. of vegetable oil. Put minced garlic in and just stir for few seconds, and then add the rest of the vegetables, and stir fry for 10-15 seconds just to bring out the flavor. Pour over the dressing and stir lightly (1/2 tsp at the time and taste each time {It's like adding the salt to your meal, you always have to taste and see if you need little bit more}), take off the burner and set aside. 
5. Put the noodled in the larger bowl and add vegetable mixture over, lightly toss, garnish and serve. You can place it in airtight container and keep it in the fridge for 2 days. 

Enjoy!

Note*
Soba Noodles contain Soy, Egg and Buckwheat. If you are allergic on any of these please substitute it with Udon -which is thicker Japanese noodles made out of the white wheat flour, salt and water. Always read the label and ingredients. 

• If you do not have Soy sauce lite(low sodium) then I would suggest mixing water with regular soy sauce. You got to taste it and see what is the right for your taste buds

I wish you...

Happy and Healthy Week! 

your friend,

This post is featuring today on "My Apricot Hill" 

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