I've made this salad many times this summer - it's very easy to make, is delicious, makes a large quantity, and keeps well. Highly recommended for someone who likes leftovers! The first time - I made this with both the jalapeno and the full amount of chili flakes - and it was SPICY. Not bad spicy, but a bit much for a summer day. Since then I have skipped the jalapeno (more out of laziness than anything) and have cut the chili flakes to 1 teaspoon - which is more manageable. The original recipe calls for 8 ounces of soba noodles - I don't even check the size - I just use a whole package.
Soba Noodle and Raw Veggie Salad
8 ounces soba noodles
1/2 cup reduced sodium tamari (or soy sauce)
1 teaspoon sesame oil
2 tablespoons canola oil
2 tablespoons rice wine vinegar
1 1/2 teaspoon red pepper flakes
1 bunch green onions, chopped (3 or 4)
3/4 cup chopped cilantro
1 red bell pepper, sliced thin
1/4 head of red cabbage, thinly sliced (I actually used about 1/2...so as not to waste the cabbage)
3 whole carrots, shredded with vegetable peeler
2 cups shelled edamame, steamed
1/2 cup toasted sesame seeds
For even more flavor, try adding:
one lime, juiced
1 jalapeño, finely chopped
peanut butter
1. Cook soba noodles according to directions, and rinse in a colander.
2. Chop up all your vegetables, and toss into a bowl with the soba noodles.
3. In a small bowl, whisk together the tamari, sesame oil, canola oil, rice wine vinegar and red pepper flakes.
4. Pour the dressing into the pasta and veggies and toss well to combine. Enjoy!
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