Spring Soba Noodle Salad

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May 15, 2014

Spring soba noodle salad from I Eat Therefore I Cook is an easy Asian dish to prepare.  Cold soba noodles are paired with crisp vegetables and a rice wine vinegar dressing.  You can use whatever vegetables are available.  I particularly like asparagus with sugar snap peas and shitake mushrooms.  This meal is also gluten-free so long as the soba noodles are made from 100% buckwheat flour (be sure to check the packaging).  Serve this soba noodle salad with miso glazed salmon and a glass of sake.

Soba Noodle Salad
Recipe Submitted to Foodista by I Eat Therefore I Cook

For the Noodles:
9-10 oz soba noodles ( 1 package)
1 bell pepper
1 carrot
4 green onions
12 cherry tomatoes
4 Tbsp Sesame Seeds

For the Dressing:
2 Tbsp Low Sodium Soy Sauce
1/2 cup rice wine vinegar
3 Tbsp Mirin
2 Tbsp garlic powder
2 Tbsp Ground Ginger

Click here for full recipe instructions!

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