Every home cook has a variety of cold salad options to serve on hot days. This recipe only requires boiling of the noodles, which can be done early in the morning or the evening before. You can store the noodles in the fridge (coat and toss with oil of course) until you are ready to use them.
The dressing:
Juice of a small lime
1-2 tsp finely minced ginger
2 TBS rice wine vinegar
1 TBS soy sauce or liquid aminos
2 TBS oil (sesame, olive, or vege oil, whatever you have on hand)
A bit of sweetener: 2 tsp sugar, syrup, honey, or whatever you prefer
A few shakes of salt, pepper, garlic powder
Noodle Salad:
8oz Soba Noodles, cooked, cooled
One each: red, yellow, orange, bell pepper, chopped
1/4-1/3 C toasted sesame seeds
1 Cucumber, cubed
2 C Cherry tomatoes, halved
1 bundle chives, cilantro, or other available herbs (optional)
Protein: a cup of edamame, extra firm tofu, or broccoli tops (optional)
Instructions:
Cook soba noodles according to instructions, rinse, drain, put in a bowl and coat with oil so they don't stick together.
Chop peppers, cucumber, tomatoes, herbs, protein, etc.
Place sesame seeds in a skillet on the stovetop, sautee for 3 min.
Mix all ingredients together, add salt and pepper, refrigerate before serving.
Some recipes call for adding a few tablespoons of tahini. If you have this available, it can be mixed in with the dressing.
