Recipe: Cold Soba Noodle Salad with Vegetables

This noodle dish is like an Asian version of pasta primavera.  Just whole wheat noodles, fresh veggies, and a slightly IMG_4217tangy and savory dressing.  It’s great for leftovers because it’s meant to be eaten cold, and the flavors continue to meld together after day one.  You can substitute your favorite vegetables or whatever is in season — aim for a colorful mix!

 

Ingredients:
(4 servings)

8 oz. buckwheat soba noodles
1 small onion, peeled and cut into thin strips
2 cups broccoli, washed and chopped
1 cup bell peppers, washed and chopped
1 cup mushrooms, washed and sliced
1 cup summer squash, washed and sliced
1 tablespoon sesame oil
½ cup fresh cilantro leaves, washed and rough-chopped


Dressing:

1/4 cup rice vinegar
1 tablespoon olive oil
1/2 teaspoon sesame oil
1 teaspoon finely minced garlic
1/2 teaspoon chili flakes
1/2 teaspoon lime zest
1 teaspoon lime juice
1/2 teaspoon oyster sauce

Directions:

Boil noodles according to package directions. Drain, toss with olive oil (so that it doesn’t stick together in a clump) and cool. In a large pan or dutch oven, heat sesame oil over medium heat.  Add the onions and vegetables.  Stir occasionally until the onions are translucent and the vegetables are just tender. Remove from heat and let cool.  Meanwhile, in a small bowl or pitcher, combine dressing ingredients and whisk together.  Mix noodles together with the vegetables, add the cilantro, and pour the dressing over all the ingredients. Toss together until the noodles are well coated.