Pastas/Noodles · Salads · Vegetables/Vegetarian

Vegetarian Soba Noodle Salad

Vegetarian Soba Noodle Salad

Guys… I moved to Việt Nam.

Okay, not really. But I swear, San Diego these past few weeks have been as hot and humid as South East Asia in the dead of Summer!

I’m MELTING!!!

And turning on the oven or kitchen burners has been the last thing I’ve wanted to do. But a girl has got to eat and the lighter and easier the dish–the better!

Vegetarian Soba Noodle Salad

Quick and light bites like this Vegetarian Soba Noodle Salad is the perfect remedy to combat the heat. Soba (buckwheat) noodles tossed with fresh veggies in a bright and acidic ponzu sauce is easy to make and doesn’t leave you feeling like gazillion pounds.

I opted for a vegetarian take but if you miss the meat, throw in such grilled chicken or shrimp and you’ll be a happy camper.

Now excuse me as I pass out in front of the air conditioner.

__________________________________________

Vegetarian Soba Noodle Salad
Serves 2

Vinaigrette:
2 tablespoons prepared ponzu sauce
1 tablespoon low sodium soy sauce
1 tablespoon toasted sesame oil
3 tablespoons canola oil (or other light flavored oil)
2 tablespoons honey
½ tablespoon sambal paste
1 large garlic clove, finely minced
2 teaspoons finely minced fresh garlic
kosher salt
black pepper

6 ounces dried soba noodles
1 heaping cup sweet peppers, thinly sliced
1 cup blanched edamame beans
1 cup blanched asparagus tips
1 cup sweet grape tomatoes, halved
½ cup thinly sliced Japanese cucumbers (or other small cucumbers of your preference)
¼ cup sliced scallions
1/8 teaspoon toasted sesame seeds

Prepare the vinaigrette by whisking all the ingredients in a small bowl. Season with additional kosher salt and black pepper as needed.

Bring a large pot of water to a boil and cook soba noodles for 3-4 minutes or accordingly to package instructions. Drain the soba in a colander and rinse well with cool water. Shake off excess water and transfer to a bowl. Add all the vegetables to the noodles, except the scallions. Add several spoons of the vinaigrette over the noodles and vegetables and toss well. Add additional vinaigrette as needed for everything to be lightly coated.  Divide the contents between two serving dishes. Top each plate with scallions, sesame seeds and enjoy!

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