Soba noodles are made of buckwheat, a lower-calorie, higher-fiber grain that tastes lighter – though it will fill you up just as nicely as a udon noodle. Finding a green tea-flavored noodle makes this more interesting, but it’s not essential. I love this recipe because it bursts with flavor and color: crunchy veggies, smooth, nutty noodles and a bite of hot pepper to hold your attention. It’s an entrée, a side dish, and an eat-it-cold-out-of-the-fridge breakfast. You really can’t pin it down to a time of day – just enjoy it. (Double batches recommended!)
SOBA NOODLES WITH CARROT VINAIGRETTE
Serves: 4-6, depending on whether served as an entrée or a side dish
Prep time: 35 minutes
- 8 ounces dried green tea soba noodles
- 3 ounces sweet pea shoots
- 1 cup shredded radicchio leaves
- 1 small carrot, julienned
- 2 small seedless cucumbers cut into long strips
- 1 cup grape tomatoes
- ½ red chile pepper, sliced thinly
- ¼ cup mint, shredded
- ½ cup sesame oil
- ½ cup canola oil
- ¾ cup rice vinegar
- ¼ cup soy sauce
- 1 Tablespoon sugar
- 1 ½ tablespoons peeled and minced ginger
- 2 small carrots peeled and sliced into small pieces
- ½ of medium-sized onion cut into small pieces
For the dressing:
- To cook the soba noodles:
- In a large pot of boiling water, add a teaspoon of salt and put I the noodles. Cook for 3 minutes or until al dente.
- Drain the noodles into a colander and rinse under cold running water until the water runs clear. Seat aside.
- Combine ingredients and place in a blender on blend until smooth.
- Combine the vegetables and noodles, add dressing and toss well. Serve immediately.
For the salad dressing: