This Asian style, soba noodle salad is the perfect salad for when you are wanting something light, fresh and healthy!
I’ve forgotten just how much I love soba noodles. They are legit the best type of noodle going around, and frankly, I don’t cook with them enough!
For those of you who don’t know, soba noodles are a Japanese buckwheat noodle. They are super easy to cook, and are a perfect alternative to pasta, or other heavy Asian noodles.
I’m currently going through, what I call, a bit of a health kick at the moment. Although there are no signs of it, summer is just around the corner here, which has made me have a bit of a panic about the state of my waist line.
Too much munching over the Christmas break, and indulging in wine has got me feeling a little heavier, so I’ve been making a conscious effort to improve me eating patterns.
The only issue with that, is that I am exercising more and CRAVING CARBS! I am so hungry, all the damn time! Hummus and carrots are just not cutting it when it comes to snacking, meaning I am coming home from work with the appetite of a young hippo.
On Tuesday I was craving carbs, and something fresh, and remembered that I had a stack of Asian greens and veggies in the fridge, and some soba noodles in the cupboard. Thus the soba noodle salad was born.
I paired this salad with a super simple Asian style dressing that you can easily adapt to taste. I made it twice – once with sriracha and once with sweet chili sauce.
Being a chili sook, I much preferred the sweet chili sauce, even though I realise it probably has more sugar in it. But, #yolo a little sugar isn’t going to hurt.
If you wanted to make the dressing cleaner, I’d swap out the sweet chili for coconut sugar and fresh chili instead. Although I haven’t tasted it, I’ve done salads with similar flavours before and it’s worked out well!
Feel free to mix up the veggies you add as well. I was going to add snow peas, but didn’t have enough. I also thought about adding purple cabbage and edamame for a bit of extra oomph.
So, lovely people, have an amazing weekend & get your salad game ON! – Georgie x
Asian Style Soba Noodle Salad
- 3.5 oz soba noodles note 1
- 3.5 oz baby bok choy roughly chopped
- 2 cups broccoli cut into small pieces
- 1 red pepper/red capsicum sliced
- 2 green onions/spring onions sliced
- 1/2 cup carrot julienned
- 1 tsp black/white sesame seeds
- 1 tbsp cilantro/coriander for garnish
- 2 tbsp soy sauce I like using tamari
- 2 tbsp balsamic vinegar
- 1 tbsp sweet chili sauce
- 1 tsp sesame oil
- 1 tsp sugar
- 1 tsp grapeseed oil note 2
Lightly steam broccoli and bok choy (note 3)
Make soba noodles according to packet instructions (note 4)
Julienne carrots and slice red pepper/capsicum (note 5)
Place cooked noodles in a large bowl.
Add red pepper/capsicum, carrot, broccoli and bok choy
Make salad dressing by adding ingredients to a jar and shaking. Adjust taste accordingly (note 6)
Pour dressing over salad.
Garnish with sesame seeds, spring onion/green onion and coriander/cilantro.
Note 1 - soba noodles are available in supermarkets in Australia and the US, and many good Asian supermarkets. They usually come in 3 portions, 90g/3.5oz is one portion of soba noodles.
Note 2 - I am in love with grape seed oil at the moment and used that. Any other flavourless oil will do such as vegetable or canola oil. I haven't tried olive or coconut oil. I imagine olive oil may be a little too strong and coconut oil will give it a coconut flavour.
Note 3 - I prefer steaming to boiling as it holds the nutrients better. Steaming will only take a few minutes for crunchy, crisp vegetables.
Note 4 - One thing I've learnt, is that you really need to watch the cooking of the noodles. They take about 4 minutes and boil over so easily! Don't make that mistake, it's a lot of cleaning up.
Note 5 - Julienne means to cut up kind of like matchsticks!
Note 6 - to make a 'cleaner' sauce with less sugar, substitute the sweet chili for regular chili, and the sugar for coconut sugar.