While poking around the other day, I realized I’ve shared a good amount of pastas with you, but have all but failed you in the other noodle categories. I mean, yes, I’m Italian-American so cooking pasta comes as naturally to me as being dramatic, but it’s a total misrepresentation of the noodles that grace my kitchen. There’s a whole shelf filled with various pastas as well as rice sticks, pad thai noodles, udon, and, my favorite, soba.
Chilled soba noodle salads are so satisfying yet light that I turn to them often. This recipe is really a launch pad because it’s the basis from which I make all sorts of soba variations. If I don’t have wasabi on hand, I leave it out and just adjust the other flavors accordingly. If there’s a ton of watercress in the produce drawer, it gets swirled in with the noodles. And during the winter months, I’ll throw roasted diced squash with some tofu; so, rifle through your pantry and make this your own — no matter what you decide to do to it, it’ll still be pretty easy and plenty tasty.
Chilled Soba Noodles with Lemon-Ginger Dressing Recipe
- Difficulty: Easy
- Makes: 4 to 6 servings
- Total Time: 25 mins
- Hands-On Time: 15 mins
- For the noodles:
- 8 ounces dried soba noodles
- 1 tablespoon kosher salt
- 1 pound (about 24) shrimp, shelled and deveined
- 6 ounces snow peas, cut on bias into 1-inch pieces
- 1 red, yellow, or orange bell pepper, trimmed, seeded, and cut into thin strips
- 2 Persian cucumbers, trimmed, halved lengthwise and sliced paper thin
- 1 bunch green onions, trimmed and thinly sliced (about 1 cup)
- 2 tablespoons toasted sesame seeds
- For the dressing:
- 1/4 cup seasoned rice vinegar
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 2 tablespoon low-sodium soy sauce
- 2 to 3 teaspoons sugar
- 1 tablespoon toasted sesame oil
- 3 tablespoons canola, grapeseed, or peanut oil
- 2 teaspoons prepared wasabi
- 2 inch piece ginger, peeled and grated
Bring a large pot of water to a boil over high heat. Fill a bowl halfway with ice water and set aside.
When water boils, add soba and cook 4 minutes less than directed. Stir in the salt and the shrimp and cook until bright pink and firm, about 3 minutes. Place snow peas in a sieve then drain shrimp and noodles over the snow peas (the residual heat from cooking will flash cook the snow peas) and let sit 1 minute.
Drain and place noodles, shrimp, and snow peas in ice water and let cool completely.
While the noodles cool, make the dressing. Place everything except the oils, wasabi, and ginger in a blender or small food processor. Process and, with the motor running, drizzle in the oils. Whisk in the ginger and wasabi, taste, and add more soy or sugar, as desired.
Drain the noodles, shrimp, and snow peas then add to a large bowl with the bell pepper and cucumber. Add the dressing and toss to coat. Top with green onions and sesame seeds and serve immediately.
Simplified: Nix the shrimp and add in some cubed firm toru to make it vegetarian.
Modified: Stir a few handfuls of baby spinach into the noodles as their cooling so the spinach wilts without getting cooked.
Glorified: Add sliced broccolini to the noodles during the last minute of cooking. Also, add in some sliced pork, cooked belly or sauteed pork for some extra flavor.
Pretty Easy is a monthly feature showcasing doable, yet interesting recipes. Even those who claim they can’t cook, find success with these recipes.