During the hot summer months, I prefer making cooler dishes since the weather is unbearably hot. There’s the usual salad that can be transformed into a million different ways but today, I’ll be sharing a dish with soba noodles. The texture is smooth it tastes really refreshing compared to regular pasta. I made this for dinner and wanted more toppings in my salad so I ended up turning on the stove and sautéing a few things. Let’s get cooking!
Ingredients (one serving)
- Soba Salad
- 1/2 sliced Chinese cabbage
- 5-6 small to medium shiitake mushrooms, sliced
- 1/4 white onion
- soba / buckwheat noodles (1 bunch…most packages have them portioned out)
- 1/2 avocado
- Sauce
- small drizzle of sesame oil
- 3-4 teaspoons of soy sauce
- 1/2 – 1 teaspoon of rice vinegar
- 1 teaspoon of 老干妈 aka Spicy Chili Crisp (optional)
Instructions
- After slicing the mushrooms and vegetables, heat up a skillet and sauté the ingredients with a little oil. You can throw everything together at once or cook each thing separately like me. Season them with a little bit of salt (not too much since the sauce we’re preparing has soy sauce.)
- While waiting for the vegetables to finish cooking, boil the soba noodles according to the package. Make sure to rinse the noodles in cold water when they’re done. Set aside the noodles and the cooked vegetables.
- For the sauce mix all the ingredients together and you’re done – well, once you assemble all the ingredients 🙂
Notes
- The 老干妈 aka Spicy Chili Crisp is optional but I highly recommend adding it to the sauce if you can take the heat. It really knocks the sauce out of the park. Super delicious!
- If you’re too lazy to cook any toppings, plain noodles with some cut up Persian cucumbers is equally as delicious. The sauce really completes the dish so don’t think too much about the add-ons; be creative!
- Chilling the noodles with sauce in the fridge makes it taste like heaven. 10/10.
*Sriracha is required to be added on everything I make
Eat lots of noodles for me and don’t forget to tag me on social media if you make this!
With love, Suze