“A popular variation of a cold asian-inspired noodle salad that you often find in the deli section at health food grocery stores. This refreshing pasta is extremely versatile. Add in water chestnuts, sliced cucumber, peas… even mandarin oranges if you like. For the dressing, the ratios are not a law and very forgiving, increase or decrease the ingredients to your taste. A fun noodle salad to experiment with!”
- 1 Package (9.5oz) Soba Noodles (Japanese Buckwheat noodles)
- 1 bunch green onions, sliced
- 3 tbsp seasoned rice wine vinegar
- 2 tbsp soy sauce
- 4 tbsp tsp sesame oil
- 3 tsp chili oil
- 3 tbsp honey or agave nectar
- 1/4 tsp ground ginger
- black and/or white sesame seeds
- 1 tsp pepper
- salt to taste (if needed)
- Bring one large pot of water to a boil. Cook soba noodles according to package directions. Immediately drain and rinse noodles in a colander under cold water until noodles are cold. Set colander aside so noodles can drain completely.
- Finely slice green onions (white part and green part)
- Mix seasoned rice vinegar, soy sauce, sesame oil and honey or agave nectar. Whisk until emulsified.
- Put drained noodles into a serving dish and mix dressing and onions in.
- Mix throughly (your clean hands work best) then sprinkle and work in sesame seeds.
- Serve immediately or refrigerate.