Soba Noodle Salad Recipe
Soba noodles and a rainbow of colorful vegetables tossed with umami-rich dressing make for a crisp, refeshing salad perfect as a side dish, or a light meal on those warm weather days and nights
Servings: 4
Ingredients
- 12 ounces soba noodles
- 2 large carrots, finely julienned
- 2 cupes radish, finely shredded
- 2 cups romaine lettuce, finely shredded
- 4 Persian cucumbers
- 2 cups purple cabbage, finely shredded
- 2 stalks scallions
- 1 cup Gochujang Dressing
- 2 tablespoons toasted sesame seeds coarse ground
- optional vegetables: blanched broccoli, sliced snap peas, sprouts, shredded kale, baby spinach, sauteed shiitake mushrooms
- optional protein: 1 block roasted sesame tofu, 4 hard boiled eggs, 2 cups shredded cooked chicken
Instructions
- Cook soba noodles according to package directions. Depending on the brand of soba noodles, cooking time can vary anywhere from 5 to 10 minutes. Drain cooked soba noodles and rinse with cold water.
- While soba noodles are cooking, make the Gochujang Dressing and prep all the vegetables.
- To serve, arrange the cooked soba noodles and vegetables on a large platter with high sides or a shallow bowl.
- Drizzle Gochujang Dressing over the salad and sprinkle with ground toasted sesame seeds.
- Mix noodles, vegetables, and dressing together. Divide salad onto individual bowls or plates.
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