Japanese soba (buckwheat) noodles are a staple in the cupboards at my cottage. They're so versatile. During the summertime, I use them to make zaru soba and in the winter, I usually toss them in some hot tsuyu with a few veggies and some tempura. For potlucks though, I like to make a soba salad. It's quick to make, easy to double and super refreshing on a hot day.
Japanese Soba Salad
6 oz. Japanese soba (buckwheat noodles)
4 shiitake mushrooms, sliced
3 green onions, chopped thinly
1/2 orange or yellow bell pepper, cored and chopped
6-8 grape or cherry tomatoes, halved
1/2 cup shelled, cooked edamame
1/2 cup lite soy sauce
1/4 cup brown sugar
2 tablespoons rice vinegar
2 tablespoons olive oil
1 teaspoon sesame oil
2 tablespoons lemon juice
1 tablespoon ginger, grated
1 tablespoon minced garlic
1 teaspoon Sriracha
toasted sesame seeds
1. Bring 2 quarts of water to a boil. Add noodles, cook for 4-5 minutes on high heat. Empty into a colander, rinse several times with cold water then drain well. Set aside.
2. In a medium sized mixing bowl, combine: soy sauce, brown sugar, rice vinegar, olive oil, sesame oil, lemon juice, ginger, garlic and Sriracha. Mix together well.
3. In a large bowl, combine: noodles, shiitakes, green onions, bell pepper, tomatoes and edamame. Mix together.
4. Pour dressing over the noodle mixture. Toss gently. Place in refrigerator to chill for at least 20-30 minutes.
5. Toss again before serving. Sprinkle with toasted sesame seeds. Enjoy cold.