Soba noodle salad
Discover the perfect blend of flavors in this refreshing Soba Noodle Salad. Bursting with fresh veggies and a tangy dressing, it's a culinary delight!
Ingredients:
- 1/4 cup Dashi or defatted chicken stock
- 2 tablespoons low-sodium soy sauce
- 1/4 cup rice vinegar
- 1 tablespoon sugar
- 1 teaspoon Asian sesame oil
- 200g dried soba noodles
- 1/2 or so cup finely julienned daikon or breakfast radishes
- 1 cup daikon radish sprouts, loosely packed
- 1 small onion, cut in half, thinly sliced, rinsed, and drained
- 2 tablespoons finely chopped green onion
- 1 tablespoon sesame seeds, toasted
- Japanese seven-spice powder, to taste (optional)
Instructions:
- Mix together the ingredients for the dressing in a small bowl and leave it aside.
- Heat 2 quarts of lightly salted water in a large pot over high heat. Break apart the noodles and place them into the boiling water, stirring occasionally. Once the water starts boiling, pour in 1 cup of cold water. Repeat this process twice and cook until the noodles are slightly soft, approximately 3 to 4 minutes. Strain using a colander. Wash with cold water until completely chilled, gently rubbing to eliminate any excess starch and drain thoroughly.
- Coat the noodles with the prepared dressing and place the daikon, sprouts, onion, green onions, sesame seeds, and a sprinkle of seven-spice powder on top.
Summary:
- Calories: 904 kcal
- Fat: 12 g
- Protein: 37 g
- Carbs: 177 g
- Potassium: 1000 mg
- Magnesium: 270 mg