I’ve been experimenting with great lunches for the Summer that will keep me cooled down with the crazy humidity! I read about cold soba noodle salads and wanted to try one for myself. It only took me 15-minutes! The hardest part was chopping all of the carrots, but I find that to be a peaceful way to relax after a day at work. This week I tossed up this soba noodle salad for my lunches – it split into four huge portions for lunch and was great because I didn’t have to worry about taking the time to reheat them.
Ingredients (5 servings)
14-16 Oz. Soba Noodles
½ – 1 Cup Green Peas (if you like peas, add more; I used half a bag of frozen peas)
*You can substitute the vegetables for whatever you prefer to eat.
½ Cup of soy sauce or coconut aminos
6 Tbsp. mirin (if you don’t have mirin, can’t find it in your grocery, or are just plain curious what miring even is, you can read about it here)
1 Tbsp. grated fresh ginger
½ Tsp. sugar (I used coconut sugar since I already had it in my kitchen, but feel free to use whatever sugar you prefer)
- Cut the green parts of the scallions and put into small bowl.
- Cut the carrots into julienne slices. (Learn how to do that here)
- Make the sauce by mixing the soy sauce/coconut amino, mirin, sugar, and the fresh ginger. Grate the ginger straight into the bowl you’re mixing everything in.
- Put a salted pot of water on to boil. Once at a boil, cook the noodles for 1-2 minutes, or according to package.
- Strain the noodles and rinse them with cold water. Put them in a bowl and sprinkle with canola or olive oil, just to make sure the noodles don’t stick. After, mix the noodles with the vegetables and half of the scallions.
- Pour the sauce over the noodles and vegetable mix. Let the sauce and noodles sit for about 10min. If you’re going to eat the soba noodles right away, leave them in the fridge for the 10min instead.