Soba Noodle Salad

I frequently get asked what I make for eldest’s lunches and truth be told, it’s leftovers 4 out of the 5 days of the week.

However, one thing that I make because it’s quick and easy is this noodle salad.

It also happens to be one of her favourite dishes on the planet.

Have you ever had the Thai Noodle Salad from a deli counter?

It’s just like that. Only lightened up and stuffed with veggies.

I serve this as a side for dinner with burgers, at potlucks (RIP potlucks— when will we ever see them again?), and as a light lunch on hot days.

It’s always a hit.

Soba Noodle Salad Serves 4 as a side

2 tbsps extra virgin olive oil
2 tbsps rice vinegar, unseasoned
1.5 tbsps soy sauce
2 tsps sesame oil
1 tbsp hoisin (optional)
1 dash of either Sriracha or chili garlic paste

Two bundles of soba noodles (soba comes pre-bundled)
3 tbsps sesame seeds, dry toasted
1.5 cups cooked shrimp, thawed if frozen

3 cups vegetables, julienned*

Directions

1.) Bring a pot of water to a boil and cook the soba to the package instructions.
2.) In a large bowl, mix the dressing ingredients.
3.) Prepare the vegetables and place in the dressing.
4.) When the noodles are cooked, drain and rinse them, then add to the bowl.
5.) Toss the vegetables, noodles, and sesame seeds in the sauce. Add the shrimp and toss again.
6.) Enjoy slightly warm or chill in the fridge for a few hours or overnight.

This dish keeps incredibly well and tastes even better the next day.

*Feel free to mix and match vegetables. Carrots, bell peppers, zucchini, cucumber, peas, edamame, and Napa cabbage all work here.

And that’s that! It really can be put together in the time it takes you to cook the noodles if you’re speedy about your chopping skills.

Also, stay tuned for my latest program opening up in a few days to the public (unless you’re on my mailing list, then you already know all about it). Or maybe take a gander right here (and take advantage of some secret special pricing going on until the 24th).