Gusto
Gusto

Soba Noodle Salad with Sambal Lime Vinaigrette

The Food Gays

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It’s no secret we’re fans of cooking with color, and this fun and simple Spring-inspired dish definitely satisfies all our rainbow-hued cravings.

Ingredients

Salad

  • 1 bundle of buckwheat soba noodles
  • 3 radishes, thinly sliced
  • 1/4 cup baby tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 1/2 cup cucumber, thinly sliced
  • 1 lime, juiced
  • microgreens (basil, radish and ruby-veined sorel), to serve (optional)

Vinaigrette

  • 1 tsp honey
  • 1 tsp sambal oelek
  • 2 tsp sesame oil
  • 2 tsp soy sauce
  • 4 dashes fish sauce
  • 1/2 lime, juiced
  • pinch of flaky sea salt

Directions

  1. Bring a small pot of water to a boil.
  2. Cook buckwheat soba noodles according to package instructions (5-6 minutes). Meanwhile, prepare all your vegetables. Place red onion and cucumber in small bowls, and cover each with juice of half a lime. Toss, and let sit a few minutes to absorb the juice to get a nice citrus-spiked pickle effect.
  3. Prepare the vinaigrette. In a small mason jar, combine honey, sambal oelek paste, sesame oil, soy sauce, fish sauce, lime juice and flaky sea salt. Seal with lid, and shake viperously to emulsify.
  4. Drain noodles and run under cold water for a few seconds to cool them down. Shake away any excess water, then place in a bowl and toss with vegetables and vinaigrette.
  5. Serve with microgreens (optional).
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