Friday, April 23, 2010

Chilled Soba, Sesame and Carrot Salad

I love this salad/ pasta dish. I don't know what it is like everywhere else in the world right now but in Texas it is nice and hot already. That means for a Northerner like myself trapped in cattle country, I need something to eat that will keep me cool. The chilled noodles and rice vinegar totally do that job! Yummy!

Keep in mind that this serves about 4 people
8 ounces soba (Buckwheat Noodles)
3 large carrots
1 bunch (about 6) scallions
2 tablespoons sesame oil
1/4 cup rice vinegar
2 tablespoons soy sauce, or to taste
2 tablespoons sesame seeds, toasted or I like them raw.

Cook the noodles according to package directions. Drain and toss with just a drizzle of cooking oil to keep them from sticking together. Put in the refrigerator to cool.
Peel the carrots and shave with a peeler. You should have about 2-3 cups of loose carrot shavings. Chop the green parts of the scallions and set the white parts aside for another recipe.

Whisk the sesame oil, vinegar, and soy sauce together and taste. Adjust for taste. Toss the carrots, scallions, chilled noodles and sesame seeds together and serve.

Health Note: Okay lets get real here....Some of the stuff that I talk about on here "normal eaters" don't know what it is or why I think its better for them. So I just want to out line that with Soba. Soba is made of buckwheat flour. Plain and simple. Buckwheat flour has a rich, nutty flavor that is to die for. Not to mention that it is high in since buckwheat is high in fiber, amino acids, protein, niacin, and vitamin B, among other things.


"Prof. Kitty" said...

Thanks for the recipe! It was perfect for an uninspired Tuesday evening when I found a package of soba noodles in the cupboard. I used chives & garlic chives instead of scallions and think it worked out OK. We also served it warm--very nice!