Soba Salad is fresh edamame salad with sweet carrots topped with soba noodles soaked in gyoza sauce.
The Sauce: Gyoza Sauce – It’s made from scratch gyoza sauce with a dash of chili heat and the brightness of vinegar.
‘Great Sauces Transform Good Food into Gourmet’
Soba, Udon, Somen and Ramen are a family of Japanese noodles. Similar to their Italian cousins spaghetti, linguini, fettucini and angel hair pasta, they’re long, round or flat noodles. All eight of these noodles are made with wheat flour except Soba, made with wheat and buckwheat.
Buckwheat isn’t wheat at all. It’s not a grass but a plant with a grain-like seed. Gluten free, it’s ground into flour and has a nutty flavor with firm texture. Often used in concert with wheat flour, you might’ve enjoyed buckwheat pancakes or kasha cereal, made from roasted buckwheat groats.
Soba noodles have a long shelf life so their easy to keep on hand. They cook in 4 minutes so they come together quickly for a weeknight, light dinner any summer evening. Be creative with other combinations of fresh ingredients in your crisper.
Recipe: Soba Salad
Yield: 4 Servings
1/3 cup soy sauce
1/3 cup white vinegar
1/2-1 tsp chili with black bean sauce, or chili paste
2 cups edamame, frozen
1 3-oz bundle soba noodles
1 medium carrot, diced
2 green onion, sliced diagonally
Special Equipment – medium saucepan, medium bowl
1 Combine soy sauce, vinegar and chili with black beans in a medium bowl. Set aside.
2 Meanwhile bring 2 quarts of water to boil in a medium saucepan. Add edamame and cook for 30-45 seconds. Remove with a slotted spoon and place on a paper towel lined plate. Add soba noodles and carrots to the boiling water. Cook 4 minutes, then drain. Add soba and carrots to soy sauce liquid.
3 Divide edamame and drained soba noodles with carrots onto four plates. Sprinkle each plate generously with green onions.
Soba noodles can be purchased at most super markets or Asian markets.
Serve this light Asian salad on a summer evening,
- Exchange soba for udon noodles.
- Exchange chili paste for Korean chili paste.
- Exchange soy sauce, vinegar and chili paste for 2/3 cup bottled Gyoza sauce.
Inspiration – Brigham Bastian
Cook with Sauces
Written by Helen Horton
Recipe Tester for The Washington Post
Photography and Styling by Helen Horton
Updated: May 18, 2015