Simple soba noodles can quickly be combined for this perfect lunch creation, served warm or cold. Even though warm meals are usually craved at this time of the year, it’s sort of a nice change in pace to have a cold salad every now and then. Especially if this is used as a base for a more substantial meal and it’s topped with marinated salmon, shrimp, or grilled tofu.
By Laura Davidson
Lunchbox-Ready Asian Noodle Salad
- Total Time: 20 minutes
- Yield: 4
Description
Salad can be prepared up to a day in advance, but can be served immediately (it does taste better after sitting for 30 minutes or longer)
Ingredients
- 1/2 lb (225 g) dried soba (Japanese buckwheat) noodles
- 2 tbsp (30 ml) toasted sesame oil
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) sugar
- 2 1/2 tsp (12 ml) red wine vinegar
- 1/2 tsp salt
- 1/2 cup (120 ml) coarsely chopped fresh cilantro leaves
- 4 large spring onions, sliced thinly on a diagonal
- 1/2 jalapeno pepper, seeded, veins removed and finely minced
- 3/4 cup (180 ml) toasted, unsalted (or lightly salted) peanuts, coarsely chopped
- 2 tbsp (30 ml) toasted sesame seeds (optional)
Instructions
- Bring a large pot of water to a boil. Season generously with salt.
- Add the soba noodles and cook until al dente (just firm to bite). Drain and rinse noodles under cold water. Allow to drain and set aside in a large bowl.
- In a separate bowl, whisk together the sesame oil, soy sauce, sugar, vinegar, and salt, until sugar has dissolved completely.
- Pour sauce over noodles and toss to coat evenly.
- Add the cilantro, jalapeno, peanuts, and sesame seeds and toss gently. Season to taste with additional salt and pepper if necessary.
- Garnish with additional peanuts, cilantro, and spring onions if desired.
- Best served cold.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 420
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Frequently Asked Questions
Why do the instructions say to rinse the soba noodles under cold water after cooking?
Rinsing the cooked soba under cold water stops the cooking immediately and removes excess surface starch, which prevents the noodles from clumping together and keeps them firm when you toss them with the sesame-soy dressing.
Can this salad be served warm, or does it have to be cold?
The article notes that it can be served warm or cold — the final instruction says “best served cold,” but the article specifically calls it “a nice change in pace” from hot meals and suggests it works well either way.
What proteins does the article suggest adding to make this a more substantial meal?
The article suggests using this salad as a base and topping it with marinated salmon, shrimp, or grilled tofu for a heartier lunch or dinner.
