During the warmer months, our bodies certainly crave cold dishes that can be enjoyed alongside a juicy burger. While potato salad is always a crowd pleaser, sometimes it’s nice to spice things up with an unexpected dish that blends interesting flavors and provides a nice, refreshing bite.
Veggie soba noodle salad is a true crowd pleaser made even better thanks to the delicious blend of Asian flavors, quickly blanched veggies and crunchy peanut topping.
Below you’ll find how to make this delicious dish. Note: This recipe serves four to six people.
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Veggie soba noodle salad ingredients
- 10 oz soba noodles
- 5 tablespoons toasted sesame oil
- 1 tablespoon canola oil
- 3 tablespoons rice wine vinegar
- 1 tablespoon hoisin sauce
- 2 teaspoons Sriracha or more to taste
- 1 tablespoon soy sauce
- 2 tablespoons ponzu
- 5 tablespoons cilantro, roughly chopped
- 1 red pepper, thinly sliced
- 1 yellow pepper, thinly sliced
- 1 carrot, thinly sliced
- 4 leaves bok choy, thinly sliced
- 5 scallions, thinly sliced on a bias, white and green
- Sesame seeds for garnish
- Handful of roasted peanuts, chopped
- Red chilis (optional)
Making the dish
Boil water in a medium pot, drop all the chopped veggies in and let boil for 2 to three minutes. Drain and place in a large bowl. Drizzle a little sesame oil and some salt, stir to combine. Set aside.
Boil another medium pot of water and drop in soba noodles. Allow to cook for three minutes, until the noodles are tender and drain. Place noodles on top of veggies.
Mix oils, vinegar, hoisin sauce, Siracha, soy sauce, ponzu, cilantro and, if you’re including them, the chilis.
Drizzle about half of the mixture over the hot noodles and mix to combine. Before serving, drizzle the remaining sauce over the noodles and then garnish with sesame seeds, peanuts and cilantro.
If you’re planning to include locally grown veggies in this dish, make sure you check out these seven easy ways to save at the farmers market.
This article originally appeared on Policygenius and was syndicated by MediaFeed.org.
Featured Image Credit: Anna F. Gass.