Soba Noodle Salad
Soba Noodle Salad
Soba Salad with Asian-Style Dressing is such a delicious way to enjoy these protein packed noodles. When the weather warms up it’s delightful to enjoy the noodles cold in a salad. This recipe is so quick and easy to make. Double the quantities and use leftovers for lunch or dinner the next day.
1 pack soba noodles
1 pack tempeh, cut into one inch cubes
1 tbsp. finely diced fresh ginger
1 tsp shoyu
1 tsp mirin
¼ cup spring water
½ cup carrot cut into matchsticks
1 cup bean sprouts
½ yellow bell pepper, cut into thin strips
2 spears asparagus, cut into 3 inch strips
¾ cup shredded purple cabbage
Toasted white sesame seeds, for garnish
3 tbsp shoyu
3 tbsp mirin
2 tbsp brown-rice vinegar
1 cup spring water or vegetable stock
1 tsp sesame oil
Make dressing by warming the shoyu, mirin, brown rice vinegar and water or stock in a pot for a few minutes over medium heat, do not boil the mixture. Set aside to cool, then add the sesame oil and whisk thoroughly to blend.
Boil the soba according to the packet instructions, drain and rinse under cold water. Fry the tempeh in an oiled pan along with the ginger over medium heat for 2 to 3 minutes on each side. Remove from the heat, allow to cool for a minute or so, then add the shoyu, mirin, and water and cook on a low heat for 3 to 5 minutes, or until all the liquid has been absorbed.
Bring a small pot of water to a boil and pop a steamer basket on top. Steam the carrots, bean sprouts, bell peppers, asparagus and cabbage for 3 or 4 minutes. You want them still to have a ‘bite’
Transfer the soba to serving dishes or bowls. Arrange the ingredients on top of the noodles and pour the dressing over. Top with sesame seeds.
In good health