I had a hankering for a cold noodle salad…Asian flare. This is what happened and man was it good.
For those of you wondering what Soba Noodles are, and haven't had the chance to google them yet, soba noodles are buckwheat noodles. Now if you’re googling ‘buckwheat” you’ll see that they in fact, have nothing to do with wheat, actually related to rhubarb, and are naturally gluten free.
Now if you have to eat gluten free or choose to eat gluten free, you can also use a gluten free soy sauce for the dressing called Tamari Soy Sauce. If you’re wondering if I am going to explain what Tamari Soy Sauce is, I’m going to suggest you google that… I have to type out this recipe.
Don't forget to stop by the "SHOP" section of this website to purchase any In The Kitchen With Scotty handcrafted sauces and spice blends that you may need for this recipe. Happy Cooking, and thank-you for supporting my small business! -Scotty
6 ounces dry soba noodles, cook according to package directions.
1 small to medium Napa Cabbage shredded (about 3 cups)
1 cup matchstick or juliennedcarrots
1 cup spicy Kimchi, rough chopped
1/4 cup cilantro, rough chopped
1/4 cup fresh mint, rough chopped
1/2 cup paper thin cucumber ribbons (use a vegetable peeler)
1/4 cup chopped roasted peanuts or almonds
1/3 cup rice wine vinegar
3 tablespoons fish sauce
1 tablespoon soy sauce
2 tablespoon minced scallions (green onion) , plus a little extra chopped to garnish the salad
2 tablespoons fresh ginger, grated
4 tablespoons honey
- Cook you Soba Noodles according to manufacturer’s directions. Rinse in cold water and keep cool.
- Add all the dressing ingredients to a non-metal mixing bowl, and whisk to incorporate. Set asideand keep cool.
- Start assembling your salad in a large bowl combine the shredded cabbage, kimchi, cilantro, mint, carrots, and cucumber. Toss until mixed and put out onto a salad serving piece. Top with the cooked soba noodles. Add the cucumber ribbons followed up with the chopped toasted nuts. Sprinkle all over with chopped scallion.
- When ready to serve lightly drizzle on the dressing, and plate up. Enjoy!