Spring is in the air and I am so ready, even though the weather is not that bad here. My eyes are in need of green and colorful scenery. With that being said, what better way to bring Spring into my home than to start with the colorful Soba noodle salad.
If you ask me I could eat Soba noodles or Buckwheat noodles almost every single day. In other words, this salad is such a nice break from everyday spaghetti and sauce. This is light, delicious, refreshing and perfect for Springtime.
Let us learn more about soba noodles. Well, these 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. For instance, 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 have not made this salad in a while. It was a very nice bright day, full of the sunshine and this salad was perfect for my Sunday lunch.
Soba noodles are boiled in Shiitake dashi aka broth, drained and served with crunchy vegetables that were just slightly sauteed with garlic infused oil. So you see, it sounds very tasty.
Japanese cuisine is, in my opinion, simple, delicate, fresh, colorful and delicious you need only a few ingredients to make one dish packed with flavor and to get perfect balance-umami or in translation pleasant savory taste.
In conclusion, this salad is delicious. You may use in-season vegetables and seasonings. In addition, I really hope you try my tasty version. Therefore, enjoy this light, but extremely flavorful salad that will satisfy you in every possible way.
If you make this or any other of my recipes please tag me on Instagram @sandraseasycooking using hashtags #sandraseasycooking
Thank you in advance!
This salad is delicious and super easy. You may use any in season vegetables to please your palate.
- 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, reserve the green part
- Nori or dried seaweed
- 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.
- 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.
- 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.
- 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.
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. Make sure the salad is in the container with fitted lid.
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