Monday, June 20, 2011

Cold Soba Noodle Salad

A cold noodle salad is one of the perfect side dishes for the summertime. Light, cool and refreshing, this delicious recipe for Cold Soba Noodles absorbs all the flavour of the Asian-style marinade made with sesame oil, rice wine vinegar, soy sauce, lime juice, lime zest, brown sugar, minced garlic, a touch of hot sauce and a squeeze of orange. I usually make this noodle salad when I get a craving for some fresh Ahi tuna grilled on the barbecue — seared just enough to brown the edges, leaving the centre cool. This Cold Soba Noodle Salad is equally delicious with Grilled Salmon, Black Cod or Asian Five-Spice Chicken.

Cold Soba Noodle Salad
Serves 2

2 bundles (3.5oz) of soba noodles (Japanese buckwheat noodles)
3/4 tsp sesame oil
2 tbsp rice wine vinegar
2 tbsp soy sauce
1 lime, zest and juice
1/4 orange, juiced
1 tbsp brown sugar
1 garlic clove, minced
1 tsp sriracha chili paste or similar, to taste
1/4 cup scallions, chopped
1 tsp sesame seeds

Bring a pot of water to a boil and cook soba noodles for 5-7 minutes, until tender but not mushy. Drain and rinse with cold water until cool. Add all of the ingredients together in a medium size bowl and stir to combine. Add the cold noodles, cover and refrigerate one hour. The flavours will meld and the noodles will absorb the flavourful liquid. Serve with an extra scattering of chopped scallions and sesame seeds.