SOBA NOODLE SALAD
An Asian inspired noodle salad made by mixing buckwheat noodles and raw vegetables with a soft spicy sesame dressing. The salad here has red cabbage, green onions, and grated carrots, but you'll make it with whatever veggies you've got . Simple, tasty and great served hot or cold.
INGREDIENTS
sauce
5 tablespoons of tahini **
¼ cup (62 mL) of water
1 to 2 tablespoons of syrup
1 tablespoon vegetable oil (optional)
2 tablespoons of juice
2 tablespoons sriracha or condiment
5 tablespoons tamari or soy
½ ginger, finely chopped
2 garlic cloves, chopped
Noodles
10 oz (283 g) buckwheat noodles *
2 cups grated red cabbage
1 to 2 cups of carrots, grated or grated
1 to 2 cups red chilies or cucumber, thinly sliced
1 cup coriander or parsley, finely chopped
¼ cup thinly sliced leeks, for garnish
Toasted sesame seeds, for garnish
INSTRUCTIONS
1.Boil an outsized pot of water and cook the buckwheat noodles consistent with the directions on the package. Drain and rinse with cold water.
2.Rinse and chop all vegetables. confine an outsized bowl.
3. For the sesame sauce, beat all the ingredients during a small bowl until combined. Add extra water if necessary. (Sesame oil is optional but recommended for flavoring.)
4. To assemble, stir the vegetables with the sauce until coated. Add the buckwheat noodles and stir gently until combined. Taste and add more seasonings (lime juice, vegetable oil , tamari / soy sauce) as required . Garnish with roasted sesame seeds and green onions and serve.
