Hubby and I were watching America’s Test Kitchen the other day when they decided to make a Soba Noodle Salad. Since I’m trying to get more veggies into my diet, it seemed like a good way to accomplish that, but I decided to change up the recipe a little to also add some more protein. I did that by making it a peanut-based dressing and we also added some leftover steak, but that’s not necessary. With all the veggies and the noodles, this salad is satisfying all on its own!
Ingredients
- 8 ounces buckwheat soba noodles
Peanut Sauce
- 1 tsp grated ginger
3 tablespoons mirin
2 tbsp soy sauce
3 tbsp soy sauce
3 tbsp sesame seeds
1 cup peanut butter
1/3 cup water
Vegetables
- 3 radishes
2 mini cucumbers or 1 cup English cucumber
1 carrot
12-18 snow peas
3 scallions
Directions:
Bring water to a boil for the buckwheat noodles. I had a hard time finding these in my local market and substituted whole wheat spaghetti. I’ll have to pick up some buckwheat noodles next time I visit H-Mart. Once the water is boiling, cook according to the package instructions or until al dente. Drain and rinse with cold water to keep the noodles from sticking and clumping.
For the sauce: Mix all the ingredients. If you like a strong peanut taste, add a little more peanut butter. You can also spice this up a little more by adding a clove or two of grated garlic. If you like a little heat, try adding some siracha to the sauce.
For the vegetables: Cut the radishes in half and then into half-moons. Leave the skin on the cucumbers and cut in half and on the bias. Julienne the carrot (or hand-cut into matchsticks). I bought a little julienne tool ages ago and it works like a charm. Stack the snow peas and cut into matchsticks. Cut the scallions down the length and then cut on the bias.
You can find more recipes in my Cook’s Treat section or my free Kindle Unlimited book Recipes for the Romantic Soul.
To finish: Place the noodles in your serving bowl and add the sauce. Toss well to coat. Then add your veggies and toss!
