God, it's not even summer yet and I'm already melting. No cooking for me today! Luckily all my cooking on the weekend will do me in good stead because I'll be whipping together a quick soba noodle salad. I can stand to have my stove on for 10 minutes.... maybe. Yup, 10 minutes, that's all it takes to boil the noodles and steam the edamame!
Ingredients for saladSoba noodles
Salt for water
¾ cup Matchstick carrots
¾ cup Shelled and steamed edamame
3 inches of English cucumber (deseeded) julienned
½ a bell pepper (red, yellow or orange) julienned
½ an avocado, sliced thin
3-4 scallions, diced
3 tbsp sesame seeds - toasted
Ingredients for dressing
1 – 2 tbsp regular soy sauce
3 tbsp ponzu (lemon or lime)
2 tsp mirin
2 tsp rice wine vinegar
1 tsp honey
½ tsp sesame oil
Small knob of ginger (about ½ an inch) frozen
Juice of half a lime (optional)
1 tablespoon of sriracha sauce for heat (also optional)
1 teaspoon of grainy mustard to emulsify everything nicely
Directions
Combine all wet ingredients in a resealable, air tight container and the microplane frozen ginger into mixture.
Seal and shake well to combine then set aside until your noodles and veggies are ready.
Cook soba noodles in boiling water for 3 minutes - yes you only have to cooke them for 3 minutes. Transfer to the collander and cool with cold water.(I use one bundle for this recipe but you can increase the amount of soba noodles if you wish)
Steam edamame (this takes a maximum of 5 minutes. I ususally steam mine for 4 just because I like my edamame to be 'al dente')
Add veggies
Toss with as much or as little dressing as you like. Rest for an hour in the fridge to allow everything to absorb the dressing.
Top with sesame seeds.
Eat and Enjoy!
FYI - I added some grilled steak on top for some meat protein but it's not necessary.
FYI - I added some grilled steak on top for some meat protein but it's not necessary.
