This cold noodle salad is actually made with linguine, but if you want to use soba noodles they would be wonderful too. There are quite a few recipes online for this dish, one at Pioneer Woman- probably most popular and here at Savvy Vegetarian.So, here's how we make it around here.
1 pound cooked linguine or soba noodles. Rinsed with cold water
Vegetables and Herbs- pick what you like, this is great to clear out your fridge at the end of the week too- use a lot, they are soo good with the dressing. I forgot the spinach for this batch and didn't use broccoli.
Napa cabbage - 1/3 sliced thin
Purple cabbage- 1/3 sliced thin
Bell peppers- red, yellow, orange and or green - I use thee colors, slice half from each
English cucumber- peeled and sliced or regular cucumber peeled, seeded and sliced
3-4 stalks of tender celery with leaves- the inner stalks the leaves are so flavorful, chopped
Bean sprouts- a couple of hand fulls
Thinly sliced carrot- you can use a julienne peeler or buy grated carrots
1/2 cup of chopped cilantro leaves or Thai basil
1-2 scallions sliced
Baby spinach
Baby broccoli florets
Protein- Optional
Tofu- firm tofu, wrapped in a clean kitchen towel and weighted with a plate and canned good to press out the liquid. Cubed then fried in a little oil until crisp.
Chicken- leftover roasted chicken shredded or grilled
Dressing-
zest from 1/2- 1 lime
1 1/2 limes- juiced, I usually add 2 limes because I like it tart
3 tablespoons sesame oil
8-10 tablespoons olive oil
6-7 tablespoons soy sauce
1/3 cup brown sugar- not packed just lightly scooped
4-5 tablespoons of grated ginger- I use my micro plane (we love ginger)
3 cloves minced garlic, I grate it also
2 jalapenos seeded and minced (I use these as a garnish too)
1/3 cup Cilantro chopped
Garnish
Sesame seeds
Cilantro
Thai basil
Lime wedges
Sliced jalapenos
Whisk the ingredients for the dressing (except the cilantro) until the sugar is mostly dissolved and combined- I've also thrown everything in a blender and it works fine. Stir in cilantro. Toss the dressing on the noodles, protein and vegetables in a large bowl. Serve with garnishes.
This is best eaten the day it's prepared unless you leave out the napa cabbage, cilantro and Thai basil and sprinkle them on top when ready to serve.
First posted on Give Peas A Chance.
Vegetables and Herbs- pick what you like, this is great to clear out your fridge at the end of the week too- use a lot, they are soo good with the dressing. I forgot the spinach for this batch and didn't use broccoli.
Napa cabbage - 1/3 sliced thin
Purple cabbage- 1/3 sliced thin
Bell peppers- red, yellow, orange and or green - I use thee colors, slice half from each
English cucumber- peeled and sliced or regular cucumber peeled, seeded and sliced
3-4 stalks of tender celery with leaves- the inner stalks the leaves are so flavorful, chopped
Bean sprouts- a couple of hand fulls
Thinly sliced carrot- you can use a julienne peeler or buy grated carrots
1/2 cup of chopped cilantro leaves or Thai basil
1-2 scallions sliced
Baby spinach
Baby broccoli florets
Protein- Optional
Tofu- firm tofu, wrapped in a clean kitchen towel and weighted with a plate and canned good to press out the liquid. Cubed then fried in a little oil until crisp.
Chicken- leftover roasted chicken shredded or grilled
Dressing-
zest from 1/2- 1 lime
1 1/2 limes- juiced, I usually add 2 limes because I like it tart
3 tablespoons sesame oil
8-10 tablespoons olive oil
6-7 tablespoons soy sauce
1/3 cup brown sugar- not packed just lightly scooped
4-5 tablespoons of grated ginger- I use my micro plane (we love ginger)
3 cloves minced garlic, I grate it also
2 jalapenos seeded and minced (I use these as a garnish too)
1/3 cup Cilantro chopped
Garnish
Sesame seeds
Cilantro
Thai basil
Lime wedges
Sliced jalapenos
Whisk the ingredients for the dressing (except the cilantro) until the sugar is mostly dissolved and combined- I've also thrown everything in a blender and it works fine. Stir in cilantro. Toss the dressing on the noodles, protein and vegetables in a large bowl. Serve with garnishes.
This is best eaten the day it's prepared unless you leave out the napa cabbage, cilantro and Thai basil and sprinkle them on top when ready to serve.
First posted on Give Peas A Chance.
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