Chilly Chili Soba Noodle Salad
 
Prep time
Cook time
Total time
 
Ingredients
  • Dressing:
  • 1 Tbsp sesame oil
  • 1 Tbsp chili oil
  • 2 cloves garlic, crushed
  • ¼ cup soy sauce
  • 2 Tbsp maple syrup
  • 1 Tbsp rice wine vinegar
  • 2 Tbsp fresh lime juice
  • 2 Tbsp fresh cilantro, finely chopped
  • .
  • Salad:
  • 1 lb soba noodles
  • 1 Tbsp dried wakame seaweed
  • 3 green onions, chopped
  • 1 carrot, cut into matchsticks
  • 1 red bell pepper, cut into matchsticks
  • ½ long English cucumber, cut into matchsticks
  • 1 Tbsp toasted sesame seeds (garnish)
Instructions
  1. Heat sesame and chili oil in a medium saucepan over medium heat. Add garlic and cook until fragrant but not browned. Add soy sauce, maple syrup and rice wine vinegar. Reduce heat to medium low and simmer for 5 minutes. Remove from heat and add lime juice and fresh cilantro.
  2. Place dried seaweed in a small bowl and top with water. The seaweed will rehydrate surprisingly fast and expand as it does, so make sure you leave enough room in the bowl for it to 'grow.'
  3. Bring a pot of well-salted water to a boil. Add soba noodles and cook until al dente (usually around 7 minutes). Drain and rinse immediately with cold water to stop them from cooking further. Place noodles in a bowl, add 1 Tbsp of the dressing and toss to coat. Refrigerate noodles while you prep the veggies.
  4. Cut all veggies into matchsticks. If serving in individual bowls, arrange noodles at the bottom of the bowl and arrange chopped veggies and seaweed overtop. Finish with a good glug of dressing and a sprinkle of sesame seeds. If serving family-style, place all ingredients in a large bowl, add dressing and toss to coat. Finish with sesame seeds.
Recipe by Port and Fin at https://portandfin.com/chilled-soba-noodle-salad-with-chili-oil-fresh-veggies/