Cold Soba Noodle Salad
Chef Patricio Duffoo
The first time that I tried a cold noodle salad, I was working at a Japanese restaurant. The concept of having a cold noodle salad on a hot day blew my mind, and from that point forward, I knew I had to create a recipe of my own. I love to make this one and it’s great because the ingredients really shine and you can adapt the recipe to fit whatever you have on hand. I do recommend using raw shiitakes, as they act like a sponge to soak up all of the flavor from the delicious Kissed by Binchotan salad dressing.
- 454 gr /16oz Soba noodles (Japanese style buckwheat noodle), uncooked
- 2 ea bok choy, blanched and cut in half lengthwise
- 1 cup shiitake mushroom, thinly sliced
- 1 cup red cabbage, thinly sliced
- .5 cup scallion, thinly sliced
- 1 ea red bell pepper, thinly sliced
- 2 ea large carrot, julienne
- 1 cup edamame (soybeans), cooked
- .5 cup cilantro leaves
- 1 tbsp sesame seeds (white and/or black), toasted
- .25 cup soy sauce
- .25 cup rice wine vinegar
- .25 cup olive oil
- 1 tbsp sesame oil
- 1 tsp ginger, grated
1 tbsp Spice Tribe Kissed by Binchotan blend
- 1 tbsp honey
- Cook Soba noodles according to package directions. Rinse with cold water, drain well and set aside.
- In a large mixing bowl combine all the salad ingredients, but the bok choy, cilantro leaves and toasted sesame seeds.
- Add the dressing and toss to combine well all ingredients. Serve with bok choy on side and top with sesame seeds and cilantro leaves.