Thursday, April 13, 2017

Cold Japanese Buckwheat Soba Noodle

A cold noodle salad is one of the perfect side dishes for the spring or summer. 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 and a squeeze of orange. Delicious with Grilled Salmon, Ahi Tuna, Asian Chicken or Black Cod, these flavourful cold noodles add a umami touch to any Asian-inspired dishes.

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.

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