More chilly summer dishes coming your way! Up next, soba noodle salad with sesame soy dressing.
This is one of my fave summer lunches. It takes 10 minutes and you eat it cold. Perfect for July weather amiright?
You don't even have to cook the vegetables! A quick boil on the noodles and that's all the cooking you need. Toss everything in a delicious sesame soy dressing aaaand done 🙌🏻.
There's something so unique about soba noodles with that slight nutty taste and light texture. My favorite soba is the Japanese buckwheat version. Ever since we went to Japan on our honeymoon, I've basically been obsessed with them
You can dress them up or down, eat them plain with dipping sauce or in soup, even hot or cold!
As much as I love a good bowl of ramen style noodle soup, the heat of July calls for cold soba.
Beat the heat this summer with this chilled soba noodle salad. Don't forget the sesame soy dressing!Print
A chilled soba noodle dish chock full of veggies and a flavorful soy sesame dressing.
- 6 ounces buckwheat soba noodles
- 1 carrot, peeled into ribbons using a vegetable peeler
- 2 cups snap peas
- ½ green bell pepper, thinly sliced
- 2-3 stalks green onion, thinly sliced
- ¼ cup cilantro, roughly chopped
- 2 tablespoons light soy sauce (can be substituted with regular soy sauce)
- ¼ cup soy sauce
- 1 tablespoon toasted sesame oil
- 2 tablespoons rice wine vinegar
- 1 teaspoon sesame seeds + extra for garnish
- Cook soba noodles according to box instructions. Drain and rinse thoroughly with cold water until chilled. Keep in the fridge until ready to use.
- Make the dressing: In a small bowl whisk together soy sauces, sesame oil, rice wine vinegar, sesame seeds, half of the green onion and half of the cilantro.
- In a large bowl, toss together chilled noodles, dressing, snap peas, carrots, bell pepper, and remaining green onion and cilantro.
- Plate as desired. Garnish with sesame seeds and any remaining green onion and cilantro.