|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 4g||13%|
|Total Sugars 7g|
|Vitamin C 104mg||521%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Summer is here and the heat is on! And that means no one wants to crank up their oven or turn on their stove if they can help it. Luckily, this cool and crunchy soba noodle salad requires minimal heat (just enough to cook the delicate noodles) and packs lots of flavor.
Fresh cucumber, crunchy carrots, bright bell pepper, zesty radishes and spring onions add brightness and texture to the chewy buckwheat noodles. The sauce is a refreshing combination of flavors: sour lime juice and vinegar, sweet honey, spicy ginger and chili sauce, and nutty sesame oil. It's perfect for a summer lunch and travels well if you're eating al fresco. Eat this dish on its own or pair it with tender grilled fish.
8 ounces dried soba noodles
2 tablespoons grapeseed oil, or canola oil
1 lime, juiced
1 tablespoon grated fresh ginger
1 tablespoon rice wine vinegar
1 teaspoon sesame oil
1 teaspoon honey
1 teaspoon chili sauce, such as Korean chili sauce, or Sriracha
1 dash salt
1 dash freshly ground black pepper
4 small Persian cucumbers, thinly sliced
2 carrots, cut into matchsticks or coarsely grated
1 small red or yellow bell pepper, thinly sliced
6 small radishes, thinly sliced
4 spring onions, sliced
2 tablespoons packed chopped fresh cilantro
1 tablespoon sesame seeds
Gather the ingredients.
Cook the soba noodles according to the package directions. Rinse with cold water and drain well. Set aside.
Make the dressing. Combine the oil, lime juice, ginger, vinegar, sesame oil, honey, and chili sauce in a small mixing bowl. Season with salt and pepper and mix well until combined.
In a large bowl, combine the soba noodles, cucumber, carrot, bell pepper, radish, spring onion, and cilantro. Add the dressing and toss well to combine. Taste for seasoning.
Top with sesame seeds and serve immediately or store in the refrigerator for up to one day. Toss again before serving.