Asian Soba Salad

Total Time:
15 min
Prep:
5 min
Cook:
10 min

Yield:
4

Ingredients
  • 8 ounces Soba (Japanese buckwheat noodles)
  • 1 tablespoon peanut oil
  • 2 carrots, cut into match sticks
  • 1/4 pound snow peas, trimmed
  • 1 cup bean sprouts
  • 1 package enoki mushrooms, trimmed
  • 1/2 pound cooked shrimp or other shellfish
  • 1/3 cup minced scallion, including green
  • 1/4 cup rice vinegar
  • 1 tablespoon minced fresh gingerroot
  • 2 tablespoons soy sauce
  • 4 tablespoons peanut oil
  • 2 tablespoons Asian sesame oil
  • 2 teaspoons minced garlic
  • 1 teaspoon honey
  • 1 tablespoon minced fresh cilantro
Directions
  • 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 snowpeas and bean sprouts and bring water back to boil. Drain vegetables and refresh. Pat dry.

  • Add vegetables to bowl of pasta along with seafood and minced scallion.

  • Make the dressing: In blender or processor combine all ingredients and blend until combined well. Toss salad with dressing.


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    Recipe courtesy of Daphne Brogdon