Last summer, while leafing through the pages of Nigella Summer, which I had borrowed from my local library, I came across her recipe for Soba Noodles with Sesame Seeds, which sounded so satisfying and perfectly summery. It had elements that reminded me of a delicious Taiwanese cold noodle dish that my mother used to make every summer, but I loved the idea of using soba noodles. If you haven’t tried cooking with soba noodles before, I highly recommend picking some up and giving them a taste. Start with this recipe 🙂
Nigella’s recipe is great as is, and since making it the first time, I have made several variations. It is a great vessel for fresh vegetables as well, which add crunch and beautiful color. Some vegetables I have added are sautéed mushrooms, thinly chopped romaine lettuce, bell pepper, carrots, and cucumbers. I think it would probably also be great with some shredded cabbage, sweet corn, radishes, red onion, broccoli, sugar snap peas, and many other vegetables. The dish makes a really delicious lunch during the summer time because you can eat it cold or at room temperature, and it’s very convenient and portable.
Soba Noodle Salad (Serves 4-5)
8 oz soba noodles*
1 red bell pepper, thinly sliced
1 kirby cucumber, thinly sliced
1 carrot, thinly sliced or grated
5 scallions, chopped
5 tsp soy sauce
2 tsp sesame oil
2 tsp rice vinegar
2 tsp honey
Chili flakes in oil, to taste**
- Cook the soba noodles in boiling water per package instructions.
- Stir together the soy sauce, sesame oil, rice vinegar, honey and chili.
- When noodles are done cooking, rinse under cold tap water until noodles are cooled down.
- Combine noodles, vegetables, scallions, and soy sauce mixture. Toss to make sure ingredients are well combined.
*Soba noodles are frequently in bunches to indicate serving size when you buy them in a package. I used 3 bunches, which came out to about 10 ounces and didn’t adjust anything else in the recipe.
**I use these chili flakes in oil: https://www.amazon.com/Lao-Gan-Chili-Crisp-Sauce/dp/B0051D84JU They are available in most Chinese supermarkets in New York City and are delicious with many many things (so good with wontons and dumplings and my husband even puts it on his pizza!)