I have been intrigued by these ‘healthy’ noodles for a while now. I’ve even had a package hanging out in the pantry for a good few months, just waiting for the right time to give them a go. It wasn’t until I started making a Pork Chow Mein for dinner the other night and worried that perhaps my quantity of Udon noodles wasn’t going to stretch far enough, that I opened the Soba Noodles package and prepared them too, just in case. Turns out I didn’t need them, but I popped the cooked, drained noodles into a Tupperware container, drizzled them with a little olive oil and vowed to make them into something magical the following day.
The next day came and I spent a few moments furiously googling recipes for these little buckwheat beauties. There was plenty of inspiration available online, but as with most things I prepare, I tend to collate a bunch of ideas and then make my own adaptations of them to create something I think will taste marvellous and suit my family’s taste buds. The result of that adaptation process was perfectly delicious and these noodles will be making a regular appearance in my repertoire from this day forward, I can assure you.
Perfect served cold, they make a fabulous lunch option and would also be amazing as an accompaniment to a piece of grilled salmon, BBQ’d chicken breasts (my favourite and quick method is marinated in rice wine vinegar & garlic salt) or even served under slices of rare beef fillet. With or without a protein partner, this ‘salad’ has enough flavour to satisfy on it’s own and there is something about it that leaves you feeling full and totally satisfied, but as though you’ve eaten clean and healthy upon completion – which for me was 3 bowls later! Seriously! I couldn’t get enough.
I didn’t have any spring onions on hand when I whipped this up, but I’m sure the addition of some would have made it even more magical. You can add shredded red cabbage, thinly sliced red onion, toasted cashew nuts, or peanuts. Much like the Pearl Barley Salad that became my go-to last Summer, this recipe is completely wonderful because you can add anything you deem delicious and substitute out pretty much any of it – except of course the noodles (and the dressing base). Even as far as the dressing goes, you can add honey, or a small amount of sugar if you want it slightly sweeter, you could add lemon juice to add another level of sour, and of course those of you who don’t have littlies, or who like your food with a bit of ka-pow, play around with the addition of chilli flakes or some hot sauce to kick it up another notch!
- 1 pkg soba noodles (or whole wheat spaghetti)
- 2 carrots, peeled and grated
- 1½ cups edamame, or regular green beans
- Toasted sesame seeds, for serving
- ½ cup soy sauce
- 2 T sesame oil
- 2 T canola oil
- 2 T rice wine vinegar
- 2 cloves garlic, crushed
- ¼ cup coriander, roughly chopped
- Combine all ingredients in a large salad bowl, and whisk to combine. Set aside.
- Cook the soba noodles according to the package directions. Drain well and rinse with cold water to stop cooking.
- Cook the edamame for 3-4 minutes until just cooked and drain well, rinsing with cold water until cold.
- Transfer the noodles to a large mixing bowl with the prepared vegetables. Pour the dressing over the top and toss well so the noodles and vegetables are well coated. Serve cold or at room temperature and sprinkled with toasted sesame seeds if desired.