In Phoenix, where I live, it can be tempting to turn to takeout when the temperatures hits triple digits. Who wants to cook when it's so hot outside, much less eat a hot dish? Instead, I like to make this chilled-out, one-dish Soba Noodle Salad.
There are so many things I love about this salad: slippery soba noodles, crunchy carrots and spicy ginger. Plus, everything comes together harmoniously thanks to a delicious and versatile dressing. It's perfect for a light summer meal.
Go ahead and make this dinner salad in advance. It tastes even better a few hours after you make it. Let its flavors marinate in the fridge overnight or all day long while you're out and about.
Cold Soba Noodle Salad
- 8 ounces dry buckwheat soba noodles
- 6 tablespoons unseasoned rice vinegar
- 1 tablespoon agave nectar
- 1 tablespoon toasted sesame oil
- 2 tablespoons olive oil or canola oil
- 2 cloves finely minced garlic
- 2 teaspoons finely grated fresh ginger
- 1½ tablespoons soy sauce or tamari
- 1 cup shredded, grated or finely sliced carrot
- 4 scallions, green parts only, sliced
- Toasted sesame seeds, optional
- Prepare the soba noodles following the directions on the package.
- Mix rice vinegar, agave, oils, garlic, ginger and soy sauce in a medium-sized bowl.
- Toss prepared noodles with dressing, carrot and scallions.
- Chill soba noodle salad in the refrigerator for at least 2 hours.
- If using, sprinkle with toasted sesame seeds before serving.
- Make this recipe — and clean out your fridge — with additional ingredient options such as cubed hard-boiled eggs; chopped chicken, tofu, pork, beef or salmon; cooked edamame; steamed broccoli; cauliflower florets; chopped green beans; red peppers; raw or steamed baby spinach or other leafy greens; raw sliced cucumbers; or lightly steamed zucchini or summer squash.