Hot-and-Sour Soba Salad
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1 to 2tablespoons peanut butter (to taste)
- 1tablespoon soy sauce
- 2tablespoons white wine vinegar or seasoned rice wine vinegar
- 1 to 2teaspoons hot red pepper oil (to taste)
- Pinch of cayenne
- 1large garlic clove, minced
- 2teaspoons finely minced fresh ginger
- Salt
- freshly ground pepper to taste
- 1tablespoon sesame oil
- 2tablespoons canola oil
- ½cup vegetable or chicken broth
- ½pound Japanese buckwheat noodles
- 1cup diced or julienned cucumber
- ÂĽcup chopped cilantro
- ÂĽcup coarsely chopped walnuts
- Lettuce, baby spinach, radicchio or arugula for serving (optional)
Nutritional analysis per serving (6 servings)
271 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 6 grams polyunsaturated fat; 32 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 8 grams protein; 477 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the peanut butter for 10 to 20 seconds in a microwave to make it easier to mix. Combine with the soy sauce, vinegar, hot red pepper oil, cayenne, garlic, ginger and salt and pepper. Whisk together. Whisk in the sesame oil, canola oil and broth. Set aside.
- Step 2
To cook the noodles, bring a large pot of water to a boil, and add salt, if desired, and the noodles. When the water comes back to a boil and bubbles up, add a cup of cold water to the pot. Allow the water to come back to a boil, and add another cup of cold water. Allow the water to come to a boil one more time, and add a third cup of water. When the water comes to a boil again, the noodles should be cooked through. Drain and toss immediately with the dressing (whisk the dressing again first). Add the remaining ingredients, and toss together. Taste, adjust seasonings, and serve over a bed of salad greens if desired.
- Advance preparation: You can cook the noodles up to three days ahead. Toss them with 2 teaspoons of the canola oil, and refrigerate. The noodles may be cooked several hours ahead, tossed with the dressing and held at room temperature. Toss with the cucumber, cilantro and walnuts shortly before serving.
Private Notes
Comments
I'd be careful with that unusual timing method for cooking the soba noodles. There are too many variables at play to make that reliable by-the-book. The size of the pot of water, the power of the cooking source (the stove), and even the brand of soba noodles are all variable.
The soba noodles I use typically cook in about 3 minutes even though the package says 6. I determine doneness by feel, and by sampling.
I added matchstick carrots, bell pepper and some thinly sliced scallion to the mix as I wanted more vegetables in the salad. There was plenty of dressing to accommodate them. Substituted pecans for the walnuts because that is what I had on hand. It was quite delicious.
I can’t recommend this. The dressing has a bunch of really yummy ingredients but ended up tasting bland. I think it is the addition of the broth. Strangely watery dressing.
I agree with the above note on the cooking method for the noodles: cooking times vary so much, and the texture of the soba can make or break the dish. Testing is key. Substituted pine nuts for the walnuts, less sharp and melded well with the peanut flavor.
I really liked this! I used a bit more peanut butter and fewer noodles, added edamame and grilled chicken, and used chopped peanuts instead.
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