It has been a while!
While I have been busily making my way through San Diego’s growing food scene, I have also been crafting some recipes at home. While the tried and true is fun, I came across something recently that I could not help but mention: soba (buckwheat) noodle salad.
The recipe came originally from YumSugar but I had to make my own personal adaptations after two trial rounds through this salad. It is perfection. Bring it to a BBQ, eat it for a weeknight dinner, eat it for lunch for three days in a row like I do… just make it!
Why I like it:
- It’s so easy to make
- It has a ton of veggies (as many as you’d like, really!)
- Buckwheat is GLUTEN FREE! Take the gluten-free version of this dish to any pot luck and your G-Free friends will love you forever. (Make sure to buy gluten free soba noodles if this is your jam because some sobas do have wheat mixed in. The Kitchn tells you about gluten free Asian noodles here.)
- 2 chicken breasts
- 1/2 cup olive oil
- 1 tablespoon chili oil (sambal oelek is carried literally everywhere and works great)
- 1/2 cup soy sauce
- 2 tablespoon minced fresh ginger
- 1 garlic clove, minced
- 1 package soba noodles
- 1 pack (or several handfuls) sugar snap peas, sliced diagonally
- 2 large carrots, grated
- 1 pack bean sprouts
- 1 bunch scallions, whites and greens sliced
- Sprinkling of sesame seeds
1. Boil and shred your chicken. I use two organic chicken breasts, boiled in water for 25 minutes. Or you could bake them. Cool and shred with two forks to desired shape and size.
2. Boil the soba noodles according to instructions. **Word to the soba wise: Soba noodles will boil over in your pot! Therefore, you must watch them like a hawk while they are cooking. Mine take four minutes total and I turn them to half heat to prevent them from turning my entire stove into a soba bath.
Drain the noodles and run under cold water. Transfer to pot. Drizzle with olive oil and toss gently with tongs so they don’t become one GIANT soba noodle.
3. Chop the salad fixings: grated carrot, slivered snap peas (sliced diagonally for pretty appeal and crunch), a bunch of scallions (greens and whites).
4. Make the dressing.
5. Add all remaining ingredients (sprouts, chicken, veggies, sesame seeds), dress and toss. Serve at room temp or cold. Gets better after some fridge time!