I guess you all know soba noodles; those instant noodles that only need some hot water and “tadaah!” you have a meal. But if you know the difference between fresh and instant noodle soup, you can imagine how much better freshly made soba noodles are (I´m not talking about making noodles from flour, but about using normal not-instant soba noodles to make a soba noodle salad). Here´s a recipe for a refreshing and delicious soba noodle salad with the typical soba-seasoning. It´s perfect for the bento box (that´s how I used it) or simply as a main or side dish. Enjoy!
Ingredients (serves 2 as a main or 3-4 as a side dish):
4 bundles of buckwheat soba noodles
2 bunches of coriander, finely chopped
1 minced spring onion
1 tbsp black or white sesame (what you prefer)
1/2 teasp. shredded ginger
4-6 tbsp soy sauce
1 teasp. sweet soy sauce
1 teasp. honey
1 teasp. sesame oil
1 tbsp lime juice
evtl. toppings like sliced tomato, bamboo shoots etc.
Buckwheat soba noodles; you find them in every asia store
1. Cook the soba noodles as described on the packaging; make them more “al dente” than too soft.
2. Take the noodles out of water and put them into a bowl.
3. Mix all seasonings expect of the spring onion.
4. Let it cool down, then garnish with spring onion. That´s it 🙂
Usually, soba noodles are packed in bundles.