Dairy free/ Gluten free/ Low fat/ Mark Bittman/ Pantry essentials/ Salad/ Toss/ whole grain

Soba Noodle Salad | Mark Bittman

For a weekday dinner, there’s nothing more convenient than reaching into the pantry. In this case, when soba noodle is available, you have an easy and nutritious meal made. Soba noodle is made with buckwheat. Despite having wheat in its name, buckwheat is not a form of wheat at all. Hence it’s gluten free. In fact, it is a seed in the rhubarb and sorrel family. You can think of it as a whole grain.

Soba noodle is popular in Korea and Japan. Nutty in flavor and takes only four to five minutes to cook. Once cooked, toss in a dressing with soy, light miso and ginger. It makes for a delightful noodle bowl, eaten either hot or cold.

I am fond of a noodle bowl with fresh greens. I can’t think of any greens that won’t play well with soba. Here I serve the soba with shelled edamame, diced carrots and fresh spinach. A light dinner is ready in no time.

“S” is for September; Mark Bittman’s soba salad is my dish to link up with other “S” dishes at I Heart Cooking Clubs.

Soba Noodle Salad

Serves: 4

Ingredients

  • salt
  • freshly ground pepper
  • 3 to 4 ounces soba noodles
  • 1 carrot, peeled and finely chopped
  • 2 cups edamame (frozen are fine)
  • DRESSING INGREDIENTS:
  • -- 2 to 3 tablespoons soy sauce
  • -- juice of one lime
  • -- 2 tablespoons white or light miso
  • -- 1 tablespoon mirin or 1 teaspoon sugar, or to taste
  • 1 10-ounce package fresh spinach, washed and trimmed
  • ¼ cup scallion, chopped, or cilantro
  • 1 tablespoon freshly grated ginger

Instructions

1

Bring a large pot of water to a boil and salt it. Drop in the noodles and carrot and cook until tender, 2 to 4 minutes; add the edamame for about 15 to 30 seconds just to warm, then drain everything in a colander. Set aside.

2

In a large salad bowl, whisk together the soy sauce, lime juice, miso and mirin or sugar for the dressing.

3

Add spinach, noodles, carrot, edamame, scallion, and toss; then taste and season with salt and pepper as needed. Garnish with grated ginger at the table.

Notes

https://cooking.nytimes.com/recipes/1012786-soba-salad?action=click&module=Global%20Search%20Recipe%20Card&pgType=search&rank=42

Thermoworks Specials

ThermoWorks Thermapen Mk4 Backlit

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3 Comments

  • Reply
    Kim Tracy
    September 22, 2019 at 10:35 am

    A simple soba salad, full of S’s! I have to agree, I could enjoy this hot or cold. Looks so pretty and full of greens.

  • Reply
    Diane Zwang
    September 24, 2019 at 7:50 pm

    Despite the first day of Fall, it is still hot. This dish looks refreshing. A great interpretation of the S challenge.

  • Reply
    Soba Noodles with Ginger Broth and Crunchy Ginger | Ottolenghi - Ever Open Sauce
    May 25, 2021 at 9:40 am

    […] for gluten-free recipes. Notably, soba noodles are so light and healthful, they can even go into a salad. In this recipe, the soba noodles have a ginger broth base and a crunchy ginger as a […]

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