Mom has been away on vacation, so in her absence, I’ve been taking a page out of her book and experimenting with some dishes I’ve always wanted to reverse engineer. In this case, we’re tackling Soba Noodle Salad, a Japanese or Asian Fusion dish, depending on who you ask.
I tried this a few ways, using a couple different recipes as inspiration, but in the end, I came up with my own amalgamated creation:
Ingredients (4 servings)
- 2 bunches of soba/buckwheat noodles
- 1 stalk of green onions, minced
- 1 shredded carrot
- 2 shredded mini-cucumbers
- 2 radishes
- 2 tbsp hot chili oil
- 1 tsp sesame oil
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbspn crunchy peanut butter, mixed with 2 tbsp peanut oil
- Salt and pepper to taste
- Bring a pot of salted water to boil. Cook soba noodles according to instructions (usually 4-6 minutes), then remove from heat, run under cold water and toss with peanut oil to prevent sticking.
- [Optional] I am not the biggest fan of raw onions, so while the noodles were cooking, I pan fried the green onions until they were browned and crispy
- Prepare sauce by mixing peanut butter with peanut oil, then mixing in hot chili oil, sesame oil, soy sauce, rice vinegar, green onions, salt and pepper.
- Toss noodles in the sauce, then mix in shredded carrot and cucumbers.
- Garnish with thinly sliced radish.