Public Recipe

    Soba Noodle Salad

    Soba Noodle Salad

    Asian

    Serves 4

    Ingredients

    Servings
    4
    • 8 ounces dried buckwheat soba noodles (main component)
    • 3 tablespoons creamy almond butter (dressing base)
    • 3 tablespoons reduced-sodium soy sauce (dressing component)
    • 3 tablespoons extra-virgin olive oil (dressing component)
    • 0.25 cup fresh lime juice (dressing component)
    • 1 tablespoon sesame oil (dressing component)
    • 1 tablespoon honey (dressing component)
    • 1 inch piece fresh ginger — peeled and coarsely chopped (dressing component)
    • 2 teaspoons wasabi paste (dressing component)
    • 1.5 pound head napa cabbage — cored and shredded (salad component)
    • 1 red bell pepper — thinly sliced (salad component)
    • 3 scallions — thinly sliced, white and green parts (salad component)
    • 1 hothouse cucumber — peeled, halved lengthwise, and thinly sliced (salad component)
    • 0.5 cup slivered almonds — toasted (salad component)
    • 3 tablespoons black sesame seeds (garnish)

    Mise en Place

    0/6

    Process

    1

    cook noodles

    1. 1.Boil a large pot of salted water over high heat.
    2. 2.Add soba noodles and cook until tender but still firm to the bite, 4 to 5 minutes. Stir occasionally.
    3. 3.Rinse the cooked noodles thoroughly in cold water, drain completely, and transfer to a serving bowl.
    2

    make dressing

    1. 1.Combine almond butter, soy sauce, olive oil, lime juice, sesame oil, 2 tablespoons of water, honey, chopped ginger, and wasabi paste in a blender.
    2. 2.Blend the ingredients until the dressing is completely smooth.
    3

    assemble salad

    1. 1.Pour the prepared dressing over the cooked soba noodles.
    2. 2.Add the shredded napa cabbage, sliced red bell pepper, sliced scallions, sliced cucumber, and toasted slivered almonds to the bowl.
    3. 3.Toss all ingredients gently until evenly coated with the dressing.
    4. 4.Garnish with black sesame seeds before serving.

    Plating

    • Garnish the salad with black sesame seeds.
    • Serve immediately.

    Sensory Checks

    Texture

    Cook noodles until tender but still firm to the bite.

    Common Errors

    • ⚠ Overcooking the soba noodles, which can result in a mushy texture.

    Notes

    • This salad benefits from resting; flavors meld and noodles absorb dressing over time, improving taste.
    • Buckwheat, a nutty whole grain, forms the base of soba noodles. Ensure gluten-free selection by choosing 100% buckwheat varieties if needed.

    Nutrition

    Per 1 serving

    Calories: 562
    Protein: 18g
    Fat: 28g
    Carbs: 66g

    Amanah Compilation

    Engine: Amanah Engine v1.0

    Structural completeness: 95%

    Techniques in this recipe