Ginger Citrus Soba Noodle Salad
|Buckwheat Soba Noodles||2 9oz Packages|
|Snow Peas||2 Cups|
|Frozen Shelled Edamame||1 Bag|
|Toasted Sesame Seeds||3 Tablespoons|
|Citrus Ponzu||2 Tablespoons|
|Toasted Sesame Oil||2 teaspoons|
|Grated Fresh Ginger||4 teaspoons|
Buckwheat Soba Noodles are an amazing healthy ingredient that absorbs whatever dressing or sauce you add to them.
I found this recipe at loveandlemons.com, it was originally a hot dish but I turned mine into a Salad and it works great either way, it’s a very versatile recipe.
Buckwheat Soba noodles are available at most grocery stores, you can use plain noodles if you want but I prefer the nutty flavor of the Buckwheat Noodles.
- Make the Dressing first by zesting and juicing the Orange, do the same for the Lime, peel and grate the Ginger, whisk in the remaining ingredients, the Ponzu should add enough salt to the dressing if you think it needs more add some now.
- Take the Edamame out of the Freezer and let thaw.
- Cook the Noodles in boiling water according to the package. (make sure you don’t just open the package and dump them in as they are wrapped in bundles with a paper wrapper and you will burn your fingers trying to get them off, best not to ask how I know this)
- The Noodles do not take very long to cook, about 5 minutes.
- Drain them and set aside to cool to room temperature add a little Oil so they don’t stick together.
- Trim the Snow Peas by cutting the ends off.
- Slice the Green Onions on an angle.
- Run the Edamame under hot water to help them thaw.
- Gently mix the Dressing through the Noodles with the Vegetables, finish with the Toasted Sesame Seeds.