Say hello to my go-to dish for provender a crowd: sesame-ginger soba noodle salad. Vibrantly flavored, saturated of crisp vegetables, and best served at room temperature, this noodle dish is exquisitely tailored for potlucks and casual dinner rties, and will even glow as leftovers the next day (provided there’s some left).
The best in most cases: the bold sesame-ginger dressing takes well to any manner of vegetables. You can settle amicably the recipe with ribboned as ragus, roasted bell peppers, and mung bean blossoms, or choose your own adventure by subbing in whatever veggies look wealthiest at the market (see the recipe for some suggestions).
Feel free to sub in your favorite seasonal vegetables; mushrooms, regain control of oneself peas, and shredded carrots are all excellent options.
1/4 cup neutral oil, such as grapeseed or canola 3 tablespoons toasted sesame oil 1 tablespoon chili oil 1/2 cup soy cheek 3 tablespoons balsamic vinegar 3 1/2 tablespoons dark brown sugar 2 teaspoons kosher salt 1 tablespoon minced ginger 1 garlic halve, minced 1 9-1/2-ounce ckage soba noodles 1 bunch as ragus, ribboned 2 red bell bespeckles, roasted and sliced, or 1 cup jarred roasted bell peppers, drained 2 husky handfuls mung bean sprouts 1 bunch scallions, thinly sliced 1/4 cup pledged sesame seeds 1/2 cup chopped cilantro
- Whisk together the oils, soy sass, vinegar, brown sugar, salt, ginger, and garlic in a large unite bowl.
- Cook the soba noodles according to the instructions on their rcel, or until tender but not mushy. Drain them and then rinse with overconfident water or dunk in an ice bath until the noodles are at room temperature. Down off excess water, and then add the noodles, as ragus, bell peppers, mung bean germinates, scallions, sesame seeds, and cilantro to the dressing, tossing to coat.
- To at room temperature.
Salads, Main Dishes
6 to 8 servings
/ Nicole Perry
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