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Soba Noodle Salad
Soba noodles are Japanese noodles made of buckwheat flour {in translation Soba means buckwheat}. This salad is delicious with a presence of a matching aroma of vegetables and seasonings.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Ingredients
- ½ Pack approximately Soba Noodles, 2 oz Noodles per person
- Drizzle Of Sesame Oil
- 2 cups Organic Broccoli Slaw
Ponzu Dressing
- 1/4 cup Ponzu sauce
- 1 tablespoons Mustard
- 3 tablespoons Vegetable Oil
- 1 tablespoon Chili Oil
- 1/4 teaspoon Ground Black Pepper
- Garnish Options
- Sesame Seeds I used black sesame seeds
- Shichimi togarashi
- Green onions sliced green part
- Nori {dried seaweed}
Instructions
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The best way to mix dressing is in the glass jar with the lid. If you have one use it. Add all the ingredients for the dressing, shake a jar for a couple of seconds to combine everything and set aside.
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BOIL water and drop the noodles in. Cook according to the pack, about 4 to 5 minutes in boiling water. You want them cooked, but not overcooked. 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 coated with oil.
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In a larger serving bowl add broccoli slaw. My broccoli slaw contained: shredded raw broccoli stalks, red cabbage, and carrots. Drizzle about 1 to 2 tablespoons of Ponzu dressing over it and mix it well.
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When the noodles are cold enough add 1 tablespoon of dressing, mix then combine together slaw and noodles. If you need more dressing you may add. You can also serve Ponzu dressing on the side of the salad bowl, just in case if anyone needs more they can drizzle over their salad.
Recipe Notes
Soba Noodles contain Soy, Egg, and Buckwheat, so if you are allergic to any of these please substitute it with Udon -which are thicker Japanese noodles made out of the white wheat flour, salt, and water. Soba noodles are also called Buckwheat noodles. Refrigerate for 2 days. Mke sure the salad is in the container with fitted lid.