Asian Salad with Soba Noodles
Consider this recipe a jumping off point, a starting point. If you follow it just as I’ve written the instructions, it will make four nice sized side salads to accompany an Asian meal (or two good sized vegetarian lunch salads). But you can take it anywhere you want from there.Double the soba noodles if you want a heftier entree-sized salad. Add cooked chicken or shrimp if you want more protein. Substitute cilantro for the basil, if you prefer. Skip the peanuts if you’re allergic. Or change up the vegetables – Napa cabbage or baby bok choy instead of lettuce, avocado instead of cucumber. You get the idea, right?This is what a recipe is meant to be – just a suggestion. The fun and creativity of cooking comes when you start modifying it and making it your own. If you create a great variation, I’d love if you’d share it in the comments!
- 1 teaspoon sesame chili oil
- 1 tablespoon rice wine vinegar
- 2 tablespoons soy sauce
- 1 teaspoon hoisin sauce
- 2 tablespoons extra virgin olive oil
- 1 carrot, grated
- 1 cup thinly sliced Romaine lettuce (leafy greens only)
- ½ cup diced sweet bell peppers
- ½ - ¾ cup thinly sliced cucumbers (seeded first)
- 1 tablespoon thinly sliced basil
- 3 ounces dry soba noodles, cooked and rinsed under cold water
- 2 tablespoons peanuts, optional
- 2-3 green onions, thinly sliced, for garnish
- Combine the sesame oil, vinegar, soy sauce, hoisin sauce, and olive oil in a small covered container and shake well. Combine the carrot, lettuce, peppers, cucumbers, basil, noodles and peanuts in a large bowl. Add the dressing and use tongs to toss well, making sure everything is evenly coated with the dressing. Divide salad among 4 bowls and garnish with green onions.