Cold Soba Noodle Salad
Soba noodles are wonderful and really good for you – hot or cold. Here, I tossed the al dente cold noodles with a bright combo of soy, sesame and herbs. Lovely on its own or accompanying grilled salmon.
8 ounces buckwheat soba
2 teaspoons soy sauce
2 teaspoons light agave nectar
2 teaspoons mirin
1 tablespoon rice wine vinegar
1 tablespoon toasted sesame oil
1/4 cup neutral oil (grapeseed)
1 tablespoon black sesame seeds or Eden Shake (a prepared mixture of sesame seeds and seaweed)
1/4 cup chopped fresh cilantro
4 scallions, thinly sliced
1. Cook the soba in boiling water, according to the package directions (about 6 minutes). Immediately rinse the soba under cold water.
2. Meanwhile, whisk together the soy sauce, agave, mirin, vinegar and oils in a large bowl.
3. Toss the cold soba with the dressing and mix in the sesame seeds, cilantro and scallions.
A splash of tamari and a dollop of miso provide an instant Asian-inspired soup base here. Add whatever combo of raw and cooked veggies you like. Kelp noodles are made from sea vegetables and can be found near the tofu at Whole Foods and most health food stores.