I hope you’ll enjoy making (and consuming) this delicious Cold Soba Noodle Salad as much as I did! It’s relatively easy to make and it can be done in under 30 minutes – prep included.
For those who prefer graphical presentation, I’ve created this nice infographic. Below the infographic, you can find the textual version of the recipe (it’s printable!).
If you like the recipe, please share it with your friends and family!
So, let’s learn how to make Cold Soba Noodle Salad with style ;).
|Name:||Cold Soba Noodle Salad|
|Time Frame:||30 minutes|
|Prep Time:||15 minutes|
|Cook Time:||15 minutes|
|Calories:||445 per serving|
Here’s the ingredient list for a couples serving size.
Also, in order to make everything easier for you, we’ve listed both Imperial & Metric measurement systems for the individual ingredients.
HOW TO MAKE COLD SOBA NOODLE SALAD:
- Bring a medium pot of unsalted water up to a boil. De-stem kale, peel carrot into ribbons using a vegetable peeler and mince garlic and ginger.
- In a separate pan, heat coconut oil until shimmering. Add the ginger and garlic and 1 tsp salt, sauté until lightly golden 2-3 minutes. Add the chilli flakes and turmeric and miso paste and cook for 30 seconds ore or until fragrant.
- Drop soba noodles into boiling water and stir so they do not stick. Boil as indicated on the package, usually 5-8 minutes or until tender. When done, drain and rinse with cold water.
- Add kale and carrot ribbons to ginger and spice mixture, mix. Turn heat to low and cover until slightly wilted, about 5 minutes. Add soy sauce, rice vinegar, and sesame seeds. Toss well.
- Add noodles to bowls, top with kale carrot mixture and drizzle with sesame oil. Serve.
White miso paste is a traditional Japanese cooking ingredient produced by fermenting soy beans, barley or rice with a specialized fungus. It’s commonly used in spreads, sauces and soup stocks for a rich, savory flavor.
It can be found in many different varieties, with white being the lightest and having the most delicate flavor. Miso paste will last almost indefinitely in the fridge and is great in brothy soups and simple sauces. It can usually be found in the refrigerated section of most markets.