It seems as though once June rolls around I’m no longer looking for meals that warm and comfort me, instead I’m looking for something light and fresh. In the warmer months, I tend to want to spend less time in the kitchen and more time enjoying my day. That’s when recipes like these come into play. A light salad that utilizes the fresh herbs I have growing in my garden, but is also hearty enough to enjoy as a meal. I’m not usually one to indulge in pasta but all the fresh vegetables and flavors that accompany the soba noodles in this salad make it seem more as a salad with noodles instead of the other way around.
This cold salad takes practically no time in the kitchen which leaves platy of time to enjoy it while dining al fresco! Feel free to cook the noodles ahead of time, you’ll want them to be cold in the salad. This salad holds up really well in the fridge too, I’m thinking it would be great for a picnic!
Cold Soba Salad:
Adapted from River Cottage Veg
Prep it:
– 2 cups green beans, blanched
– 1 cup soba noodles, cooked
– 1 cup arugula
– 1/2 cup toasted and salted peanuts
– 1/2 cucumber, halved and cut into thin slices
– 4 green onions, sliced
– 2 tablespoons fresh mint leaves, chopped
– 2 tablespoons fresh basil leaves, chopped
Dressing:
– 2 tablespoons rice vinegar
– 1 tablespoon sesame oil
– 1 teaspoon soy sauce
– zest of 1 lemon and juice from 1/2
– 1 clove garlic, minced
– pinch of red chili pepper, add more or less depending on spice preference
Make it:
– Cook soba noodles for 10-12 minutes in boiling water. Drain and let cool.
– Blanch green beans by bringing a pot of water to a boil and cooking for 2-5 minutes. Drain and submerge in ice water to stop the cooking.
– To make the dressing, add all ingredients to a small bowl and whisk together.
– Assemble salad and toss with the dressing.
– Garnish with extra peanuts, red chili flakes and mint.
– Enjoy!
