Scene: Sitting around the dinner table at Nadine, Stan and Kami’s house. Tai & Kami are arguing about something silly, as they often do.
Kami: So what? Soba noodles!
We now say this constantly; taking our social cues from a 5 year-old is apprently how we get our jollies. And we do – we giggle every time we say it. Much like a 5 year-old girl.
This salad is cool and refreshing, tart and crunchy with a mellow Asian flair. And, most importantly, it contains lots of cabbage, a mountain of which currently resides in my fridge. Well, now, a mountain minus 4 cups. Hooray! This recipe makes a large amount of salad – Tai & I both had two helpings each for dinner and the rest is destined for a party tomorrow afternoon. Another of the little girls in my life, Evie, celebrates her first birthday party tomorrow; in addition to her older sister, Alina, there are sure to be many little kids in attendance. Maybe I’ll teach them the soba noodles joke; but I wonder if they can possibly enjoy it as much as I do.
So What? Soba Noodle Salad
- 6 oz soba noodles, cooked in boiling salted water until al dente, drained & rinsed
- 2 cups shredded Napa cabbage
- 2 cups shredded joi choi (or bok choi or other Asian cabbage), with stems
- 1 and 1/2 cups julienned carrot
- 1 and 1/2 cups scallions, sliced thinly (white and green parts)
- 1 and 1/2 cups sugar snap peas, ends and strings removed
- 1 medium field cucumber, halved lengthwise, seeds removed, and sliced in thin half-moons (about 1 and 1/2 cups)
- 1/4 cup toasted cashew pieces
- 2 tbsp freshly snipped chives
- 1 tablespoon sesame seeds (I used flax seeds, due to the mysterious lack of sesame seeds anywhere)
- 3 tbsp teriyaki sauce (I used Soy Vay)
- 2 tbsp rice wine vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp fresh lime juice
- 2 tsp soy sauce
- 1 tsp ground ginger
- 1/2 tsp red chile pepper flakes, or to taste
- 1/2 tsp sea salt, or to taste
- In a large bowl, whisk together dressing ingredients. Taste and adjust seasonings. Add remaining ingredients and toss well. Taste again and make any final adjustments to the seasonings. Serve at room temperature or cold, garnished with lime wedges and additional cashews, or topped with grilled chicken, shrimp or tuna.
Yields enough for an all-day picnic, a 1 year-old’s birthday party, or to feed 8 noodle-lovin’ adults.
- Check out The Kitchen Sink for the original recipe; the main difference, other than some vegetable substitutions, is the teriyaki in the dressing – the original recipe uses Dijon mustard.
- This was quite yummy but I felt it could have used some zing (maybe it has it with the mustard!). I will reserve judgement until I can actually find sesame seeds, but when I make it again, I will likely try to add something; maybe some lime zest, maybe julienned red bell pepper, maybe a little freshly chopped mint.
- The recipe is quite adaptable to seasonal vegetables: below is an August version made with blanched green beans & summer squash, bok choy & radicchio, and baby purple carrots from my garden. I also up the red pepper flakes by 1/4 tsp and the ginger by 1/4 tsp and it had plenty of zing!
This should last at least a few days in the fridge; I’d say eat it within 3 to 4 days.
Summer is the best time to make this salad bursting with fresh vegetables from the garden.