This is a dish I picked to try for My Kitchen My World October destination Japan. Soba noodles are a thin type of Japanese noodles made from buckwheat flour, giving them a nice texture and darker color than more traditional noodles. Soba can be served cold or hot, this dish is for a cold noodle salad, but I think it tastes perfect at room temperature. We tried it hot as well (the leftovers) but they weren't nearly as tasty.
Soba Noodle Salad
adapted from Food Network's website
8 ounces Soba (Japanese buckwheat noodles)
2 carrots, shredded
1/4 cup rice vinegar
1 tablespoon minced fresh ginger
2 tablespoons soy sauce
4 tablespoons peanut oil
2 tablespoons Asian sesame oil
2 teaspoons minced garlic
1 teaspoon honey (I used about 2 tbsp)
1 tablespoon minced fresh cilantro (I used dried)
chopped peanuts as garnish
In a pot of boiling salted water cook the Soba for 5 minutes, or until al dente, drain and transfer to large bowl. Toss with oil. In large saucepan of boiling salted water add carrots and cook 2 minutes. Add carrots to bowl of pasta.
Make the dressing: In blender or processor combine all ingredients and blend until combined well. Toss salad with dressing.I served this with some homemade vegetarian sushi and the whole family enjoyed the new flavors. I did not even have a chance to snap a photo of the sushi before it was gobbled up. Our kids have had sushi before but this was picky husband's first try and he surprisingly liked it :)