Soba Noodle Salad

A tasty way to pack your meal full of veggies. We usually like to eat this with the shrimp spring rolls.

SERVING SIZE: 6 DIFFICULTY LEVEL: BEGINNER

PREP TIME: 20 MINUTES COOK TIME: 5 MINUTES

 
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INGREDIENTS:

  1. 2 packages of soba noodles, cooked and cooled 

  2. 1/2 red cabbage

  3. 4 green onions 

  4. 1 cup of carrots 

  5. 1 cup of bean sprouts

  6. 3 tbs ginger

  7. 2 cloves of garlic

  8. 2 tbs soy sauce

  9. 2 tbs black vinegar (can substitute with rice vinegar)

  10. 1 tsp cane sugar

  11. 2-3 tsp chili garlic sauce (more if you want it spicier)

  12. 1/2 cup cilantro

  13. ½ lime 

 
 
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PREP:

  1. Thinly slice the red cabbage and carrots to a matchstick-size

  2. Prepare your green onions by cutting off the bottom inch near the root. Cut remaining onion into inch sized pieces, I like cutting mine on the diagonal.

  3. Mince the cilantro by rolling the washed herb into a large ball and then finely cut using a large chef’s knife.

  4. Peel garlic and mince into tiny pieces.

 
 

COOK:

  1. In a bowl, mix ginger, garlic, soy sauce, black vinegar, chili paste, sugar, cilantro, and lime.

  2. Cook your soba noodles according to the directions on the package. These noodles typically cook quickly 3-5 minutes.

  3. Once cooked, drain the boiling water and replace with cold water and let noodles cool off before adding them to the salad. This is an important step to keep the noodles from sticking together.

  4. Add cool and drained noodles to the bowl along with your vegetables, and sauce, toss until combined.

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PREPARE YOUR DISH FOR DATE NIGHT

  1. We usually eat this with a protein of choice. Some of our favorites are shrimp, salmon or a fried egg.

 

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