1/2 Photos of Simple Soba Salad
1 hr 10 mins
Soba noodles are Japanese noodles made from buckwheat flour. They are available in the Asian foods sections of many markets. If not, substituting spaghetti noodles for the soba will work. Sriracha chili sauce is the big red bottle with the rooster on it. You could substitute another chili sauce for heat if you wish (1/4 tsp will make a VERY spicy dressing, please change the amount to suit your tastes). This is adapted from David Waltuck's Staffmeals cookbook. I've cut the soy sauce in half and added broth because I found his version too salty. As written, this dish really won't stand on its own as a meal, it is a great accompaniment to other dishes with veggies and protein.
My Private Note
Units: US | Metric
- 1 tablespoon grated fresh ginger
- 2 tablespoons soy sauce
- 2 tablespoons chicken broth or 2 tablespoons vegetable broth
- 2 tablespoons balsamic vinegar
- 1 tablespoon toasted sesame oil
- 2 tablespoons sugar
- 1/4 teaspoon sriracha sauce (optional)
- 1To make the dressing, combine the ginger, soy sauce, broth, vinegar, sugar, oil and chili sauce. Allow to rest, unrefrigerated, for an hour to let the flavors mature.
- 2Cook the noodles in boiling unsalted water for 6 to 7 minutes. Then drain in a colander and rinse twice.
- 3Slice the green and white parts of the scallions very thinly.
- 4Combine dressing, noodles, and scallions in a large bowl and toss. Garnish with toasted sesame seeds.
- 5This is good at any temperature. The original recipe indicated that the Chef enjoyed the leftovers cold for breakfast.
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Nutritional Facts for Simple Soba Salad
Serving Size: 1 (129 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 583.8
- Calories from Fat 71
- Total Fat 7.9 g
- Saturated Fat 1.1 g
- Cholesterol 0.0 mg
- Sodium 2077.4 mg
- Total Carbohydrate 115.9 g
- Dietary Fiber 1.3 g
- Sugars 16.4 g
- Protein 21.5 g