Soba noodles are Japanese noodles made of buckwheat flour that can be eaten hot or cold. The sauce is made using the flavors of soy sauce, rice wine vinegar, sesame oil, and honey to balance the strong flavors. To the noodles we added edamame, celery, green onions, cilantro, bok choy, and carrots. The veggies add crunch, flavor, and nutrients to the dish. Edamame is a great source of protein, and bok choy is a great source of potassium, calcium, and vitamin K. The longer you let the salad marinate, the more flavorful it will taste!
Soba Noodle Salad
Makes 8 Servings
Cooking Equipment Needed:
1 Large pot
1 small pot
1 Strainer
1 Cutting board
1 knife
1 large bowl
Ingredients:
8oz. Soba noodles
1 medium carrot
2 celery stalks
2 bell peppers
6 scallions (thinly sliced)
2 cups frozen shelled edamame
4 cups bok choy
A handful of Cilantro, chopped
For the dressing:
½ cup rice vinegar
2 tbsp soy sauce
1 tsp salt
1 tsp honey
2 tbsp canola oil (or vegetable oil)
2 tsp sesame oil
1-2 tbsp toasted sesame seeds
Preparation:
- Boil plenty of water and cook soba noodles according to the instructions in the package. Drain and immediately cool under running water. Drain well.
- Cut carrot, celery, and red bell pepper 3 inch long and cut lengthwise into thin sticks and chop bok choy into 1 ½ inch strips. Boil frozen shelled edamame until soft and cool under running water.
- In a large bowl, mix all the ingredients of dressing well. Toss the vegetables, sesame seeds, and noodles with the dressing.
