JFC's Soba Noodle Salad 蕎麦サラダ (Salad With Buckwheat Noodle) Recipe
JFC's Soba Noodle Salad 蕎麦サラダ (Salad With Buckwheat Noodle) Recipe
Rated 5.0 stars by 1 users
Servings
4
Prep Time
15 minutes
Cook Time
10 minutes
What is Soba Noodle Salad?
Japanese Soba Noodle Salad is a refreshing dish made with buckwheat Soba noodles, crisp vegetables, and a savoury dressing. Originating in Nagano, central Japan from the Edo period in Japan (17th to 19th century), it has a rich history. Its taste is a delightful balance of nutty Soba noodles, fresh vegetables, and umami-packed dressing, offering a light and satisfying flavour profile.
Why do people love Soba Noodle Salad?
Nagano in Japan is renowned for its high-quality buckwheat, which is used to make the Soba noodles. The local abundance of fresh vegetables and the region's cool climate inspired the creation of this delicious and refreshing salad, making it a favourite dish enjoyed both locally and throughout Japan.
Soba Noodle Salad is loved for its delightful combination of flavours and textures. The nutty Soba noodles, crisp vegetables, and umami-rich dressing create a refreshing and satisfying dish, perfect for hot days. Moreover, Soba noodles are rich in fibre, protein, and essential minerals like magnesium and iron, offering a healthier option compared to other popular noodle dishes like ramen or instant noodles. With its balanced taste and nutritional benefits, this dish is a favourite choice for those seeking a delicious and nourishing meal.
How is Soba Noodle Salad Served and Eaten?
Japanese Soba Noodle Salad is traditionally served cold on a bamboo or ceramic plate, beautifully arranged with colourful vegetables and sesame seeds. To enjoy it respectfully, use chopsticks to pick up small portions and avoid slurping. Mix the dressing thoroughly before savouring the balanced flavours. Show appreciation by finishing your plate, and remember, it's polite to complement the chef's culinary skills.
Ingredients
-
180g of Dry Soba Noodles ( 4x servings)
-
100g of Mixed Leaf Salad
-
12 loose Cherry Tomatoes
-
80g of Frozen Edamame
-
1 whole Capsicum Sliced Thinly
-
1 Medium Carrot Sliced Thinly
-
40g of Firm Tofu Cubed
-
80ml of Olive Oil
-
80ml of Rice Wine Vinegar (Red or White)
-
80ml of Soy Sauce
-
20ml Sesame Oil
-
20g of Sugar (Or Sweetener Substitute)
-
2 Tbsp Sesame Seeds
-
Dash of Salt
-
Dash of Pepper
Main
Dressing
Directions
Slice the vegetables and thoroughly wash them (for speed, use a salad spinner).
Mix the salad dressing ingredients together in a bowl or jar.
Boil a pot of water and cook the soba noodles according to the packet instructions.
Once the noodles are cooked to satisfaction, rinse them under cold running water.
Shake out any excess water with a strainer or use an absorbent paper towel if required.
Place the Soba noodles in a large bowl, and lightly drizzle them with dressing to prevent them from sticking together.
Add the vegetables and gently toss together.
- Sprinkle the bowl with sesame seeds and then serve.
Recipe Note
Alternative Products
Soy Sauce from our Collection. View the Collection.
Edamame from our Collection. View the Collection.
Noodles from our collection. View the Collection.
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